Tosca Cake

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 I got this recipe from a friend recently, and have been waiting for an opportunity to try it out. Yesterday was my friend's birthday, so a good enough reason to bake!

It's a caramel Genoese sponge which has an almond topping. I wondered if the name was linked to the opera, but my friend said it was a Scandinavian recipe. Who knows?

So you need: 75ml buttermilk, 75g butter, 3 eggs, 150g cazster sugar, 1 tspn vanilla extract, 150g plain flour, 1 tspn baking powder and a pich of salt

For the topping you need: 150g flaked almonds, 125g butter, 125g soft brown sugar and 50ml milk

Preheat oven 180/gas4                       Grease and line a 23cm springform tin

Beat eggs, vanilla extract and caster sugar together till pale and thick, 

Add baking powder and salt to flour and stir together.

Fold 1/3 of flour into batter with third of the buttermilk, then repeat with other 2/3.

Mix together gently and spoon into tin. Bake 40 mins till golden. Put onto a wire rack.

Make topping while cake is baking.

Toast almonds in a dry frying pan or in the oven, but don't burn!

Mix all the topping ingredients into a pan and stir together over a medium heat until the butter has melted.

It bubbles and thickens a bit. Turn oven up to 200C/gas6

Pour over the cake, spreading to edges. Put back in the oven for 10 mins. Keep an eye on the cake as mine got rather brown around the bottom!

Take out and cool in tin for 5 mins, then run a knife round the edges and cool on a wire rack.

Serve cooled.


We loved it. Great soft texture of the sponge contrasting well with the crunchy topping. Will definitely make it again.

Comments

Phil in the Kitchen said…
A year or two ago someone told me how much they'd enjoyed a tosca cake but, for some reason, I didn't get round to investigating how to make it. So now I know. This is a lovely combination of sponge and topping. A great choice for a birthday celebration.
21/2/22 4:01 pm
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