Jumat, 08 Mei 2009

A Swedish Classic: Almond Tosca Cake Recipe

Here's a recipe for a classic Swedish cake that I've been making for quite a few years. I'm sharing it with you, as I've got several Tosca-inspired recipes coming up, so I've got something to link to :) It's a simple sponge cake that's brought to another lever by a crispy and buttery almond topping. Here's a basic version that I love. But a friend of mine adds a large grated apple to the base, just to make it moister (though it's by no means a dry sponge cake to start with).

A true keeper and a star on any coffee table.

Have you tried a Tosca cake before? And which yummy variations on the theme can you think of?

Swedish Tosca Cake
(Toska kook)
Serves 8-10

3 large eggs
200 ml sugar
400 ml plain/all-purpose flour
1.5 tsp baking powder
100 ml milk
125 g butter, melted and cooled

Tosca topping:
75 g butter
100 g almond slices
150 ml sugar
4 Tbsp whipping/double cream
1 Tbsp plain flour

First make the sponge cake: whisk eggs and sugar until thick, pale and creamy. Mix dry ingredients, then fold gently with milk and melted butter to the egg mousse.
Pour the batter into a buttered and lined 25 cm springform tin. Bake in a pre-heated 200 C/400 F oven for 20 minutes.
Mix the tosca topping ingredients in a small saucepan and bring to the boil. Spoon onto the half-baked cake.
Bake in a 225 C oven for another 10 minutes, until the topping is lovely golden colour and cooked.

Read more about Tosca Cake:
Several variations on the Tosca theme on Anne's Food
Clivia's Tosca Cake
Evelin's Tosca cookies