I've been wanting to make this cake since I first bought the book, which was way back in 2006. It just seemed so simple, I love anything with almonds, and the fact that it was made in a cast-iron frying pan was a bonus. I never got around to it, though, until now. Good thing the TWD gang hadn't made it before I got around to joining in January of this year! I find lots of Dorie's recipes have too many add-ins, so I was excited about this one, with only vanilla, almond extract and lemon zest for flavouring. In fact, I was tempted to add cardamom or fresh figs, or both to this cake, but I followed the recipe this time. I made half of it in a 6" pan, and will definitely make a full recipe next time, because it's really good. This recipe was chosen by Nancy of The Dogs Eat the Crumbs, so she'll have the recipe posted. Thanks for the great pick, Nancy! Also check out the new TWD 'leave your link' (LYL) feature for links to what the rest of the gang have baked up this week.
I felt exactly the same way about this cake - looked forward to making it since I first saw the book. Love the way your mini turned out - just look at that sparkling sugar!
ReplyDeleteOoops, forgot to say: thanks for baking with me this week!!
ReplyDeleteYour slices looks so thick and healthy! I could hardly wait for this one either. Great things come to those who wait. :D
ReplyDeleteI love this cake!! It looks so good!
ReplyDeleteCardamom sounds wonderful. I think I will try that myself. Meanwhile, your cake looks very enticing.
ReplyDeleteFor some reason I just wanted to add cinnamon to this, but I didn't.
ReplyDeletelooks delicious! This was a huge hit with my whole family!
ReplyDeleteLooks wonderful! It is a keeper, for sure.
ReplyDeleteOh boy, yours looks like it belongs in the book. Perfecto!
ReplyDeleteBeautiful photo, delicious treat!
ReplyDeleteGreat picture!!! I loved this cake, too.
ReplyDeleteSo cute! And yes, still friends, although I do hope the Pens mop then Sens up. ;)
ReplyDeleteYour sparkly sugar and bright almonds look lovely! Good thing I still have one slice of this cake left....
ReplyDeleteGorgeous picture! Love the big sugar crystals. What kind of sugar did you use? My granulated sugar pales in comparison. Great job!
ReplyDelete-CB
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You tiny slice of cake is so adorable. I am jealous of your natural light ;)
ReplyDeletewat a cutie! i also made a little one...and i agree that next time will be full-sized!
ReplyDeleteYour cake rose really well. It looks so light!
ReplyDeleteThis looks soooo good, I love the color of your cake!! It looks much taller than mine: lovely!
ReplyDeleteAnother tasty treat Mary! Now, if only some Swedes would visit!
ReplyDeletejudy
Isn't it though... the kind of recipe one feels like adding to? In the end, I guess the wise ones will be enjoying it the best, as simple as it is... no frills, no sparkles... simple goodness.
ReplyDeleteI'm glad you enjoyed it, Mary... for the simplest pleasures... often are the best.
I relished the simplicity of this one too. Yours looks fabulous--I love looking at the sugar crystals on top!
ReplyDeleteIt looks wonderful. Im glad you enjoyed this recipe. I did too and my family loved scarfing it down!
ReplyDeleteGlad you didn't fall into tempation of adding a bunch in. :) It was delicious!
ReplyDeleteYour little cake is so cute! I love the crunchy sugar you sprinkled on top!
ReplyDeleteYour cake looks delicious as always. Sometimes you just can't beat simplicity :)
ReplyDeleteSuch a pretty pic & a great cake!
ReplyDeleteBeautiful photo! I also love all things almond and this cake did not disappoint!
ReplyDeleteLooks great. It is a great cake. I was excited to make it in the cast iron pan. I love to use that in the oven.
ReplyDeleteLooks like a lovely cake. I love almond desserts.
ReplyDeleteWhat pretty little cake slices! I was very (pleasantly) surprised by the amount of flavor in this unassuming cake. Yum!
ReplyDeleteIt looks wonderful! I think Dorie's simple recipes are some of her best.
ReplyDeleteYours looks amazing! Nice job! Mine didn't rise nearly as well as yours, maybe because I used cake flour thinking that would give it a nice tender crumb. Should have stuck with the original, as I think it would have been perfect without any tinkering!
ReplyDeletei want that sugar you used on top!
ReplyDeleteCardamom is such a great idea, I'll bet that nutmeg would go really well too. I will have to try that.
ReplyDeleteI ALMOST did the sparkling sugar! It looks great! Definitely make the full 9 inch next time - it'll go just as fast!
ReplyDeleteCiao Mary ! What a wonderful slice !!
ReplyDeleteThat looks delicious. You did a great job.
ReplyDeleteWow, I can't believe you had to wait for 4 years to try this recipe out! But GREAT things come to those who wait! Your cake looks wonderful! =)
ReplyDeleteThis was on my list, too, when it was time to choose. Lookded deceptively delicious. And it was. Yours looks just right.
ReplyDeleteCake in a frying pan? Sounds like my kind of cake! It looks superb!
ReplyDeleteBeautiful cake! Glad you enjoyed it - we loved this one too.
ReplyDeleteYum, cardamom and/or figs both sound awesome! But I agree, this cake didn't need much of anything. Yours looks delish!
ReplyDeleteLoved this cake! I think cardamom would be a lovely addition :-)
ReplyDeleteYou always post interesting recipes!! This looks amazing :)
ReplyDeleteLovely and light - and so sparkly, that's the best part! So glad you like it - I loved it... and will be making more!
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