by Cat, May 2012 (Photo, right, from Tish Boyle’s blog (1); be sure to try her recipe for Lemon Pound Cake with Wild Blueberry Sauce (or with Montana Huckleberry Sauce) (1))
See alsoL 1. Aerating Eggs & Sugar, such as for egg-leavened cakes; 2. Sponge; 3. Gênoise; 4. Cakes & Torte’s Menu
Tosca Cake comes from Scandinavia and features a caramelized almond topping. I found this throughout Sweden and Norway when I visited in 2006.
I’ve adapted this version from Classic Scandinavian Cooking (1965) by Nika Hazelton and Pillsbury’s Dessert Cookbook (1970).
Ingredients & Equipment:
- ½ cup slivered or blanched almonds
- ¼ cup Rapadura or white sugar
- ¼ cup butter
- 1 Tbsp unbleached white flour
- 1 Tbsp heavy cream
- cast iron skillet
- small saucepan
- Prepare cake as in selected recipe. While cake is baking, make the topping:
- Spread almonds in skillet, then warm/toast over medium heat until fragrant, about 5 minutes. Transfer to saucepan and add remaining ingredients. Bring to boil over medium heat, stirring occasionally.
- Remove from heat and spread topping over warm cake. Place under broiler until bubbly and golden brown, 2 – 3 minutes.
- Remove from broiler and cool.
- Serve slightly warm or cool, with or without whipped cream.
- Tish Boyle’s Blog, recipe for lemon pound cake with wild blueberry sauce (tishboyle.blogspot.com/2011/02/lemon-pound-cake-with-wild-blueberry.html
- Classic Scandinavian Cooking (1965) by Nika Hazelton
- Pillsbury’s Dessert Cookbook (1970)