Kinda Tosca Cake

 

Hello! I do hope all is well with you? Good, good.

Me?, well, Mr Love and I seem to have settled back into London life as if we had never been away. I have thrown myself into a new job, designing a new handbag range for a well know department store and we have been in a social tornado catching up with all our old friends.

Working as I now do in central London, I am already getting weary of the same old sandwiches and over priced salads for lunch.

Luckily a suggestion from Mr L promted me to seek out the Nordic Bakery on New Cavendish St. Within 5 mins I was in Scandi-heaven! Minimal dark wood tables and chairs are arranged against slate grey walls whilst the counter is laden with rye bread sandwiches, pastries and cinnamon buns.

I quickly scooped up a little potato pie that had a slick of eggy-mayo before it was tucked into a chic brown paper bag. I also selected an almond encrusted bake called Tosca Cake and knowing that Mr L would never forgive me if I neglected him, threw in a cinnamon bun to take home.

The Tosca Cake turned out to be a light and moist vanilla sponge with creamily chewy almond topping. It was also utterly delicious. However, with every bite felt in my baking heart that it was screaming for a lick of raspberry jam. And in the words of Jean-Luc Picard I had to ‘make it so’.

Here is my Anglo version of one of Swedens most beloved cakes. It is veering somewhat into Bakewell Tart territory but surely that’s no bad thing.

Kinda Tosca Cake

4 large eggs
170g caster sugar
100g unsalted butter, melted
2 tsp vanilla extract
200ml double cream
2tsp baking powder
260g plain flour

100g good quality raspberry jam

Tosca Topping
75g unsalted butter
75g caster sugar
50ml double cream
25g plain flour
80g flaked almonds

Grease a 29cm loose bottom or springform tin.

Preheat the oven to 200C.

Place eggs and sugar in a large mixing bowl and whisk with an electric mixer/ handheld until the batter is almost white, thick, foamy and has doubled in size. This will take 8-10mins. When the whisk is lifted the batter should hang in ‘ribbons’ and will form a figure of eight across the surface.
Gently fold in the cream, melted butter and vanilla extract.
Next fold in the sifted flour and baking powder taking care not to knock all the air out of the batter.
Pour in to cake tin and place in the centre of your preheated oven for 30-35mins.

To make the Tosca topping add all ingredients to a saucepan and stir gently over a low heat until the mix is well combined.

In another pan, heat the jam gently to loosen it so that it’s easily spreadable.

When the cake comes out of the oven spread the jam over the top, leaving a 2cm border. This is so that the jam doesn’t come in contact with the hot Cale tin and burn.

Next, dollop the Tosca topping over the jam and smooth over to complete cover the cake. Return to the oven for another 10-15mins until the topping is golden brown.

Leave to cool before tucking in.

BTW, I’m mulling over an apple and pine nut version of this………

Lemony x

Comments

  1. Looks delightful. If you get round to the apple version I’d be interested to see! (Almonds don’t blow my hair back really)… Nice blog 🙂

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