Tosca cake

Today´s Swedish word: mandel. Means almond

Tosca cake is a Swedish classic - maybe in other countries as well? Anyway, I found it in my beloved Swedish cakes and cookies, my lifesaver when I don´t feel like translating recipes myself. I used another recipe from another much loved book of mine, Church coffee, since there are a lot of good recipes for when you want a lot of cookies, i.e. the whole congregation. We (because this was teamwork by me and A for a fika this Thursday for our dancing group) used the large oven pan but this calls for an ordinary round spring-form. Otherwise it is pretty much the same, this cake is truly a classic! Serve as it is with coffee or as a dessert after a lighter meal.

The tosca topping is also delicious to glaze canned pears and bake in the oven. Serve at once with whipped cream or ice cream!

Otherwise I am tired, and look forward very much to the coming winter time tomorrow. Since 1980 we Swedes turn the clock back one hour the last Sunday in October (which is lovely, you get an extra hour´s sleep!) and forward again last Sunday in March (which is OK on a Sunday morning, but not the day after. Ugh.) And no, it is not practical. At all. Maybe our new government can do something about this? Hmmm.

Tosca cake

100 grams butter (of course you can use margarine if you want but I never do)
2 large eggs
150 ml caster sugar

200 ml plain flour

1 teaspoon baking powder

50 ml milk

Topping:

100 grams butter

100 ml caster sugar

2 tbsp plain flour

2 tbsp milk

100 grams flaked almonds

Grease and flour a 24 cm round spring form

Melt the butter and let it cool off. Beat the eggs and the sugar until white and fluffy. Combine the dry ingredients and stir into the eggs together with the milk and butter. Mix well. Pour into the pan and bake in the lower part of the oven (175C/350F) for 20-25 minutes.

Meanwhile, prepare the topping. Just combine everything in a saucepan, heat and stir well until it thickens. Use a spatula and spread the topping over the cake, put it back in the oven (but move it up to the middle) and bake for another 15 minutes until the topping is golden and a little caramelized.