This Swedish classic – the Tosca cake – always proves popular, regardless the occasion. My friends enjoyed it at a picnic in the park and my colleagues love it when I make it for the office.
And who can resist a sponge topped with almond brittle, it’s soft, crunchy and wonderfully sweet and sticky.
Tosca cake, serves 8-10
100 g salted butter, + extra to butter the tin
200 ml plain flour
1 tsp baking powder
50 ml milk or cream
100 g salted butter
100 ml caster sugar
2 tbsp plain flour
2 tbsp milk
100 g chopped almonds
Butter a springform. Melt the butter for the cake and let it cool. Beat eggs and sugar until pale and fluffy and add flour and baking powder mixed together, the melted butter and milk/cream. Combine and pour into the springform and bake for 20-25 minutes in 175 C, at the bottom of the oven.
Meanwhile make the topping; put all the ingredients in a nonstick pan, heat it up while stirring carefully until everything has blended together and thickened. Pour the mixture on the cake and move it up to the middle of the oven. Bake for another 15 minutes or until it is golden and crispy.