A delicious Scandinavian cake with a chewy caramel topping, Toscakake (toh-skah-kah-kih) may be cut into wedges and served with coffee for a sustaining mid-morning snack.
1 tablespoon butter eggs
6 oz. sugar
5 oz. flour, sifted
1½ teaspoons baking powder
3 oz. butter, melted
2 fl. oz. milk
2 oz. butter
2 oz. sugar
2 tablespoons milk
I2 tablespoons flour
4 oz. flaked almonds
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the tablespoon of butter, generously grease an 11-inch shallow cake tin and set aside.
In a large mixing bowl, using a wire whisk or rotary beater, beat the eggs and sugar together until the mixture is light and fluffy.
With a wooden spoon, beat the flour and baking powder, a little at a time, into the beaten egg mixture. When all the flour has been incorporated, stir in the melted butter and the milk. Beat until the ingredients are thoroughly combined.
Spoon the mixture into the prepared cake tin and smooth the top over with the back of the spoon. Place the tin in the centre of the oven and bake for 30 minutes.
Meanwhile, prepare the topping. Place all the topping ingredients in a small, heavy-based saucepan and place the pan over moderately low heat. Cook the mixture, stirring constantly until the butter has melted and the ingredients are thoroughly combined. Remove the pan from the heat.
Remove the cake from the oven and quickly spoon the almond mixture over the top of the cake to cover it completely.
Return the cake to the oven and continue baking for a further 15 minutes or until it is golden brown on top. Remove the cake from the oven and set aside to cool completely before serving.