Swedish Friendship Cake (iron skillet recipe)

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Swedish Friendship Cake (iron skillet recipe)

 

1 cup sugar, plus extra for sprinkling

Grated zest of 1 lemon

2 large eggs

 

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 cup all-purpose flour

1 stick (8 tablespoons) butter, melted and cooled

About 1/4 cup sliced almonds (blanched or not)

 

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a

seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch

cake pan or even a pie pan.

Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar

together with your fingertips until the sugar is moist and aromatic.

Whisk in the eggs one at a time until well blended. Whisk in the salt and the

extracts.

Switch to a rubber spatula and stir in the flour.

Finally, fold in the melted butter. Scrape the batter into the pan and smooth

the top with a rubber spatula. Scatter the sliced almonds over the top and

sprinkle with a little sugar. If you're using a cake or pie pan, place the pan

on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on

the outside; the inside will remain moist. Remove the pan from the oven and let

the cake cool for 5 minutes, then run a thin knife around the sides and bottom

of the cake to loosen it. You can serve the cake warm or cooled, directly from

the skillet or turned out onto a serving plate.