What about me? Hmmm.......I have been lazying around at home though been cooking some good dishes but unfortunately it has been cloudy days during the CNY and not a good time to take good shots.
Well back to my today post, have you heard of a cake called "TOSCAKAKA"? No? Me too, until Hui of Butterfly Walz posted hers and as I read her comments and she rated this cake to be DEEEEELICIOUS!! I always take her word when she said delicious, means that is delicious and I won't hesitate to think twice whether should I bake it or not.
I wasn't ready to bake this Toscakaka yet because I am still having my "lazy" mood. Well, I accidentally broke two eggs after paying my groceries shopping hence this cake was being baked; all because of the faulty supermarket trolley!!!
TOSCAKAKA (Swedish Caramel Almond Cake)
Recipe sourced from Hui of Butterfly Waltz
INGREDIENTS
Cake
70ml milk + 1 tsp lemon juice or white vinegar (= 75ml buttermilk)
3 eggs
150g caster sugar (I used 120g)
1 tsp vanilla extract
150g plain flour, sifted
1 tsp baking powder, sifted
1/4 tsp fine sea salt
75g unsalted butter, melted
Topping
150g flaked almonds, preferably lightly toasted (I used only 120g)
125g butter
125g light brown sugar (I used 95g AND I still find it sweet for me)
50ml milk
1/2 tsp sea salt
1/2 tsp espresso powder
Cake:
Whip
eggs, caster sugar and vanilla extract on medium high for 5 minutes till
mixture is very thick.
Fold in
1/3 sifted flour+baking powder+salt into egg mixture gently using a big
spatula. Drizzle and mix in 1/2 the buttermilk. Repeat with the next 1/3
flour+baking powder, the rest of the milk, then the rest of the flour.
Finally
drizzle half the melted butter and fold in GENTLY. Repeat with the remaining
butter, folding GENTLY and scraping the bottom to ensure mixture is well
combined. Pour into a lined 8-9" removable bottom round tin and tap on the
counter once to remove air bubbles.
Bake in a
preheated oven of 160C/320F for 25-30 minutes or till golden and set.
Topping:
Topping:
Put
toasted almonds, butter, sugar, milk, salt and espresso powder into a saucepan over medium heat and stir as the butter melts. Let it bubble
and thicken slightly before removing from heat. Pour almonds over baked cake
and spread evenly. Turn oven up to 200C/390F and place cake topped with almonds
in. Bake for 8-10 minutes till the topping is browned and bubbling. Remove to
cool. Best served when cake is cooled to room temperature.
After the sponge cake is cooked, pour the caramel almond in and spread evenly over.
Bubbling in the oven.
Once the topping is browned and bubbling, you may remove it from the oven. Let cool before slice.
The verdict, DEEEEEEEEELICIOUS!! (If you want the topping to be less sweet, do cut down accordingly)
Do give this cake a try if you like crunchy bite on the topping and soft and light on the cake!
After the sponge cake is cooked, pour the caramel almond in and spread evenly over.
Bubbling in the oven.
Once the topping is browned and bubbling, you may remove it from the oven. Let cool before slice.
The verdict, DEEEEEEEEELICIOUS!! (If you want the topping to be less sweet, do cut down accordingly)
Do give this cake a try if you like crunchy bite on the topping and soft and light on the cake!
I am submitting this post to Chinese New Year Delights 2013 hosted by
That almond topping makes me drool... what a beautiful cake.
ReplyDeleteI also like the almond topping very much! look so tempting lar!
ReplyDeleteHi Mel, you should say "Thank you" to that supermarket trolley. If not you won't have this delicious cake to eat now, hehe....
ReplyDeleteI also like the almond topping, yummyyyyy!!!!
Hi Mel! The cake looks gorgeous! You should break some more eggs again!!! :D
ReplyDeleteI can already tell this is delicious!!!! Among all nuts, I love almond best...and often likes these caramelized almond on top of cake! I probably need to cut down on the top coating too. I know how "lazy" you can get during the holiday time... it was hard for me during Christmas and New Year time. Even after vacation, it's really tiring to cook and wish to have another vacation... :)
ReplyDeleteMel this cake looks yummy especially like the almond topping. Oh.. It has a very special name too
ReplyDeleteWhat a cute name for this lovely cake and so generous with the almond flakes! Must be "ka cha ka cha" when eating them, esp after coming out fresh from the oven!
ReplyDeletei knew your sponge cake was going to be perfect, mel! the cake looks so delicious! perfect! so wish i could have a piece of this cake right now ^^ and thank goodness for the broken trolley ^^.. you're back to baking and cooking.. and sharing! ^^ yay!
ReplyDeleteWhat a fantastic idea! I've tried it with coconut topping insteasd of almonds, and I think I would love this one!
ReplyDeleteMel, the cake looks very good especially with the almond topping. I must try this but after my diet :)
ReplyDeleteawww.... I will be dreaming of this tonight :D
ReplyDeleteOh YUM! This cake is really delicious! The almond topping look so good! ;)
ReplyDelete