Tosca Cake
This buttery Swedish almond cake has a delicious baked on topping. This recipe has been adapted from Greg Patent's cookbook, A Bakers Odyssey.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose (plain) flour
- 1 teaspoon baking powder
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup pouring cream
- 2 teaspoons vanilla extract
- ½ cup (1 stick/115 grams) salted butter (melted and cooled until tepid)
- ½ cup (1 stick/115 grams) salted butter (very soft room temperature)
- ½ cup granulated white sugar
- 2 tablespoons all purpose (plain) flour
- 2 tablespoons pouring cream
- 1½ cups sliced (flaked) almonds
Instructions
- 1
Preheat oven 350ºF/180ºC and spray a 8 inch/20cm springform pan with cooking spray then dust with all purpose flour.
- 2
Whisk together flour and baking powder.
- 3
In a bowl, (I used a stand mixer but use a hand held if that what you have) beat the eggs and sugar until thick and fluffy.
- 4
On low speed mix in the flour mixture and then the butter, cream and vanilla until just incorporated. Don't over mix!
- 5
Scrape into the prepared pan and spread evenly.
- 6
Bake for 25-30 minutes until golden brown but not cooked through.
- 7
This topping needs to be used while warm so time it to be ready when cake is. In a saucepan mix the butter, sugar, flour and cream then add the almonds and mix well. Stir over medium heat for 3 to 5 minutes until it is very warm. It won't boil but will be the consistency of a thick cream sauce.
- 8
Remove cake from the oven. Dollop spoonfuls of the topping over the cake and spread with the back of a teaspoon evenly.
- 9
Return the cake to the oven for another 20-25 minutes until golden and the topping is bubbling. Be careful that it doesn't burn.
- 10
Remove the cake from the oven and cool in the pan for 5 minutes then use a knife to loosen the edges of the cake from the pan. Loosen the springform sides and remove. Allow the cake to cool.