Usually I’m rather obsessed with chocolate. But today I dared to make something else for dessert here on the mountain – a Tosca cake. Judging from some googeling, it seems Tosca cake is a Swedish phenomenon. Almond cake seem to be a wide spread translation. I have no idea why it’s called Tosca cake… perhaps after the opera?

I found a great recipe by Leila Lindholm. I had to modify it slightly since we didn’t have all the ingredients. This is the first time I’ve translated a recipe to English, so hope I didn’t miss out on too many technical baking terms. Are you familiar with deciliters, by the way?

This is what you need:

Ingredients cake
2 eggs
1.5 deceliter sugar
1 teaspoon vanilla sugar
75 g butter
0.75 dl cream
2.5 dl wheat flour
1.5 tea spoons baking soda
1 pinch salt
3 peaches (I used home pickled peaches)

Ingredients Tosca topping
25 g butter
0.5 dl golden syrup
0.75 dl cream
1 dl sugar
50 grams almonds
1.5 dl mixed seeds (I used pumpkin seeds, and ground poppy seeds)

This is how you make it:

Make the cake
1. Put the oven on 175 degrees celcius.
2. Grease and flower a baking tin.
3. Whip egg, sugar, and vanilla sugar white and fluffy.
4. Melt the butter, pour in the cream, and mix with the egg mix.
5. Mix flour, baking soda, and salt and gently blend it with the egg mix.
6. Pour the mixture into the baking tin.
7. Press slices of peach into the mixture.
8. Bake the cake in the middle of oven for about 20 minutes, until it’s almost done. Meanwhile make the Tosca topping.

Make the Tosca topping
9. Melt butter, golden syrup, cream and sugar in a saucepan and cook during 5 minutes. Be careful not to burn it. And mind that it gets crazy hot.
10. Add the almonds, and seeds and let it boil shortly. Again, be careful. Hot hot!
11. Pour the hot mixture over the cake when it’s baked for 20 minutes.
12. Bake the cake another 15 minutes. The cake should be a bit sticky, and the topping golden brown.

Done! Serve with whipped cream. Yummy!

xo,

Evelina