This time i am not posting a recipe.. i am just going to give you my experience of trying out a recipe.
I was looking for a recipe which would use almond and that is how i chose this recipe-Dorie Greenspan's Swedish Visiting Cake.
A very simple and easy recipe .Can be made quickly.And superb taste.
The top layer comes crisp and the taste of roasted almonds on it gives us a new high. Biting into a roasted almond along with the crisp layer ..mmmmm.... that was yummy....
The tinge of lemon we get in between gave the cake an all new flavour!!
Here is the recipe link
Swedish Visiting Cake (adapted from Baking, From My Home to Yours)
Makes 8 to 10 servings
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) unsalted 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.