Swedish Visiting Cake

Via Dorie Greenspan: Baking from my Home to Yours

200 g (1 cup) sugar

grated zest of 1 lemon

1 ml (1/4 teaspoon) salt

2 eggs

10 ml (2 teaspoons) pure vanilla extract

5 ml (1 teaspoon) pure almond extract

120 g (1 cup) all-purpose flour

120 g (1/2 cup - 1 stick) butter, melted

25 g (1/4 cup) sliced almonds

Preheat the oven at 350°F (180°C).

Butter a 23 cm (9 inch) pan.

Pour the sugar, the salt and the lemon zest into a medium bowl.

Whisk in the eggs one at a time.

Add the the vanilla and the almonds extracts.

Stir in the flour and finally, fold in the melted butter.

Scrape the batter into the pan and smooth the top.

Scatter the sliced almonds avec the top and sprinkle with a little sugar.

Bake te cake for 20 to 28 minutes or until it is golden and crips on the outside.

Let the cake cool for 5 minutes before unmolding.

Bon Appétit!