Monday, 25 October 2010

Swedish Almond Cake - Toscakaka


One of my absolute favorite cakes when i was a child, simply delicious. A light, fluffy sponge with a delicious crispy almond glaze, perfect to serve with afternoon tea or coffee.

Base:
100g butter, melted
3 eggs
150g caster sugar
200g flour

Glacage:
200g flaked almonds
150g butter
125g sugar
2 tbsp flour
2 tbsp milk

1. Set the oven to 175C
2. Butter a round springform baking tin with a removable base.
3. Melt the butter and let it cool down slightly.
4. Put the eggs and the sugar in a free standing electric mixer or put it in a large bowl and use a hand mixer, whisk it all together until you have a fluffy, almost white mix.
5. Add the cooled butter and flour at the end.
6. Transfer the mix into the form and bake in the lower part of the oven for 20 min.
7. In the meantime make the almond glacage.
8. Place all the ingredients for the glacage in a saucepan on very low heat. Do not bring it to boil as it will cause it to split.


9. Take the cake out of the oven and spread the glacage on top.


10. Put back in the oven and bake for another 15-20 min until golden.
11. Let it cool in the tin and store covered so it doesn't dry out.

No comments:

Post a Comment