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Monday 25 February 2013

TOSCAKAKA (Swedish Caramel Almond Cake)

Finally life is back to normal now after the non stop baking and cooking for the Chinese New Year.  And I believe everyone had a good time in ushering the Snake year.

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" moodWell, 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

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

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


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.

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!

I am submitting this post to Chinese New Year Delights 2013 hosted by