This Swedish Visiting Cake is phenomenal on multiple levels. First, it takes one bowl. Second, it takes only a handful of ingredients. And except for maybe the almonds and the lemon, you have all those ingredients already.
There's no complicated creaming or fancy techniques. You even melt the butter before you pour it in. A quick stir and voila.
Even better, you bake it in a cast iron skillet! How cool is that?! I was going to bake it in My Baby (a 100-year-old, beautifully seasoned cast iron skillet), but realized it was a tad too big. So I pulled out the Le Creuset I hardly ever use, and that now has a new purpose in life: To bake this cake. Over and over and over.
Because - as if the easiness and the coolness of cast iron wasn't enough - this cake is fracking delicious. It's moist and yet sturdy, and there's a delicate taste of lemon to it that's not overpowering. It's perfect with a cup of tea.
As with most of my baked goods, I tried this out on the guys I game with. There were only three of us, and we decimated the entire thing. (I was actually grateful I had two guys here, because I might have done the same if it were just me and then I'd have to go to confession.)
One guy said that he didn't believe dessert was dessert without chocolate in it, but he was making an exception for this cake.
So, there you have it. Awesome dessert to throw together quickly that is not only easy, but totally delicious.
Get the recipe at The Dogs Eat the Crumbs. (How cool of a blog name is that?)