Swedish almond cake
Description
Homemade tea pastry. The tart resembles a soft, chewy almond cookie in texture. Lemon zest gives the tart a tangy citrus aroma, and vanilla extract adds a gentle sweetness. You can serve the almond tart warm or chilled, in the pan it was baked in, or on a serving plate. It can be served with tea or coffee.
Instructions
- 1
Step 1
1. Place the rack in the center of the oven and preheat the oven to 175 °C. Grease a 22 cm (preferably cast‑iron) skillet or a pie dish with butter. Pour the sugar into a bowl. Add grated lemon zest and rub it together with your fingertips until the sugar becomes moist and fragrant.
- 2
Step 2
2. Whisk the sugar mixture with the eggs using a whisk, adding one egg at a time. Whisk in the salt, vanilla and almond extracts.
- 3
Step 3
3. Stir the egg mixture with the flour.
- 4
Step 4
4. Add melted and cooled butter. Stir with a rubber spatula until smooth.
- 5
Step 5
5. Pour the batter into the prepared skillet or pan. Scatter the sliced almonds on top and sprinkle with a small amount of sugar. Bake the cake in a preheated oven for 25–30 minutes, or until golden brown and the top has a slightly crisp crust. The interior of the cake will remain moist. Remove the skillet from the oven and let the cake cool for 5 minutes, then run a thin knife along the edges and transfer the cake to a serving plate.