The sweetest Christmas: Toscakaka (caramel almond cake)
Allegedly named after Puccini’s opera Tosca, this is a heavenly mix of almond sponge with an almond caramel top – Scandinavia’s answer to sticky toffee pudding.
FOR THE CAKE
80g salted butter, cubed, plus extra for greasing
90g golden caster sugar
a couple of drops of almond extract
2 medium eggs
70g plain flour, sifted
1 heaped tsp baking powder, sifted
30g ground almonds
FOR THE TOPPING
75g salted butter
75g light brown sugar
1 heaped tbsp plain flour, sifted
3 tbsp whole milk
75g toasted flaked almonds
- Preheat the oven to 190C/ 170C fan/gas 5 and grease a 20cm springform cake tin that is at least 4cm deep.
- For the cake, cream the butter, sugar and almond extract together in a food processor, add the eggs one at a time, then the flour, baking powder and ground almonds. Transfer the mixture to the tin, smoothing the surface, then bake for 25 minutes.
- About 10 minutes before the end of this time, prepare the caramel topping. Gently melt the butter with the sugar, flour and milk in a small saucepan and simmer until smooth, whisking to disperse any small lumps, then stir in the almonds.
- Spread this over the top of the cake and return to the oven for 10-15 minutes until the caramel and almonds darken slightly. Run a knife around the edge of the cake and leave it to cool, before removing the collar. It will keep well for several days, loosely covered.