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.
SERVES 8
CAKE
80g butter salted, cubed and extra for greasing
90g goldencaster sugar
A few drops of almond extract
2 medium eggs
70g plain flour, sifted
1 heaped teaspoon baking powder.
30g ground almonds
TOPPING
75g of salted butter
75g of light brown sugar
1 heaped tablespoon plain flour.
3 tablespoons whole milk
75g flaked almonds toasted
- Heat the oven to 170C fan/gas 5, and then grease a 20 cm springform cake tin measuring at least 4cm.
- Cream the butter, sugar, and almond extract in a food processer. Then add the eggs one by one, followed closely with the flour and baking powder. The mixture should be transferred to a baking tin. Smoothen the surface and then bake for 25 mins.
- Prepare the caramel topping about 10 minutes prior to the timer’s end. In a saucepan, melt butter and stir in sugar, milk, and flour. Once smooth, heat in pan and whisk in almonds.
- This should be spread over the top of your cake. Bake for about 10-15 minutes, or until the almonds and caramel have darkened slightly. After the frosting has cooled, run a knife around its edge. The cake will stay good for several days if it is not covered.