You can have your fancy desserts and time consuming pastries if you like, but I’ll take this simple, yet bursting with flavor, lemony almond cake any day. Plus, I have a decent collection of cast iron pans when given the opportunity will use in a flash. These 4-inch au-gratin pans were bought a few years from a kitchen supply store specifically to make a clafouti, so when I read that Dorie suggested using a cast iron pan for this Swedish Visiting Cake, I was thrilled. I made the full recipe and divided it among two 6-inch pan which filled the pans nearly to the rim, but since there was no baking powder in the batter, the cake didn’t rise much. Thanks, Nancy of thedogseatthecrumbs for choosing this lovely cake which is good for breakfast, too! Check out Nancy’s blog for the recipe.
I love lemon zest, so doubled the amount of zest and added both vanilla and almond extract to the batter. Dorie’s French Yogurt Cake and the Fluted Polenta and Ricotta Cake are two of my favorite quick and easy cakes. You can find all these recipes in Dorie Greenspan’s book, “Baking From My Home to Yours” and possibly by surfing the web, but buying the book is the best option. You can make notes and always have the recipes and Dorie’s invaluable suggestions for variations to the recipes plus little vignettes of interesting stories regarding the creation of the dish.