Tosca cake is a Nordic favorite, apparently named for Puccini’s opera. It’s a delicate sponge cake with a caramelized almond, praline-like topping. Enjoy having a slice of Tosca cake before or after you see Puccini!
Cake Batter Ingredients:
- 3/4 cup sugar
- 2 eggs
- 4 tbs unsalted butter
- 1 cup flour
- 1 1/2 tsp baking powder
- lemon peel or 1 tsp vanilla extract
- pinch of salt
Caramelized Almond, Praline-like Topping Ingredients:
- 3/4 cup almonds, roughly chopped
- 1/2 cup butter
- 1/2 cup sugar
- 2 tbsp. flour
- 2 tbsp. milk or light cream
- measuring cup
- measuring spoon
- large mixing bowl
- electric mixer
- springform (approx. 24 cm. in diameter)
- medium pot
Preheat oven to 325F degrees.
Beat eggs and sugar well. Stir in the melted cooled butter, lemon zest, the flour and baking powder. Do not over mix.
Pour the cake batter into the greased and floured springform (approx. 24 cm. in diameter). Place the tin in the oven and bake the cake for approx. 25 to 30 minutes.
While the cake is baking prepare the topping. Mix sugar, butter, milk and flour in a saucepan on low heat until the butter has melted. Meanwhile it is a good time to continue chopping the almonds. Once ready add the almonds into the pot and get the mixture to a boiling point. Keep an eye on it. Then turn off the stove once it reaches the boiling point.
When the cake is baked so much that it maintains its shape (after approx. 25 minutes), pour the almond mixture over the cake. Spread the almond mixture across the cake. Then place the baking pan under the grill (at approx. 400F) in the oven for approx. 10-15 minutes or until the topping is golden brown.
Let the cake cool down before slicing.
Serve the cake plain or with whipped cream and/or fresh berries.