Tosca Cake: Sponge Cake with Caramelized Almonds

Lemon Pound Cake

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.

Tosca Cake

I’ve adapted this version from Classic Scandinavian Cooking (1965) by Nika Hazelton and Pillsbury’s Dessert Cookbook (1970).

You can use either my Sponge Cake or Gênoise recipes for the cake.

Ingredients & Equipment:

• one 9” square Sponge or Gênoise cake

Topping:

• ½ cup slivered or blanched almonds
• ¼ cup Rapadura or white sugar
• ¼ cup butter
• 1 Tbsp unbleached white flour
• 1 Tbsp heavy cream

Equipment

• cast iron skillet
• small saucepan

Method:

1. Prepare cake as in selected recipe. While cake is baking, make the topping:
2. 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.
3. Remove from heat and spread topping over warm cake. Place under broiler until bubbly and golden brown, 2 – 3 minutes.
4. Remove from broiler and cool.
5. Serve slightly warm or cool, with or without whipped cream.

References:

1. 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
2. Classic Scandinavian Cooking (1965) by Nika Hazelton
3. Pillsbury’s Dessert Cookbook (1970)