Tuesday, May 27, 2008

Tosca Cake

Everyone knows someone who keeps their cooking and recipes secret. I know someone, who, all through my childhood would make the most delicious food. One of the things she made (and still makes) is a Tosca Cake. It was always very exotic to me and for a long time I thought she had invented it! (It's actually Swedish in origin - a heavy sponge cake with a praline-type almond topping.)

I tried several times to ask her for the recipe and she would very generously offer to make it for me, but no, I never did get that recipe! :) So, I went to the ever supportive Blog Search, and found a fairly easy recipe.

So here goes my Tosca Cake.
(adapted from here)


100 g Butter, melted and cooled
1/2 cup Sugar
3/4 cup All-Purpose Flour
1 tsp Baking Powder
1/2 cup Milk
2 Eggs

Beat eggs and sugar until it becomes white (it just never happened for me - remained yellow, so I just gave up! But I was doing it with a whip, maybe in an electric contraption, it might become white).


Sift the dry ingredients (baking powder and flour) and stir into the egg mixture, adding the milk and butter. Mix well till combined. Pour into a cake pan and bake at 175 deg C for about 20 mts.


While the cake is baking, start making the topping:


100 g butter
little less than 1/2 cup Sugar
2 tbsp All-Purpose Flour
2 tbsp Milk
1/2 cup Slivered Almonds

Combine all the above ingredients except for the almonds on low heat. When it starts to thicken, add the almonds and combine.


In case you're looking at those almonds and saying those aren't peeled or slivered, you're right of course. I forgot about that step until I got to the "for the topping" part and I was stumped! And then I remembered a little passage written by Jamie Oliver in the book I was currently reading "Don't Try This At Home" (a funny collection of short stories by brilliant chefs). Jamie Oliver had written about how in the start of his culinary career he had had to peel hundreds of almonds! And I used his method: Let the almonds soak in hot water for a few minutes - and then the peel just slips off. Its very easy. So I peeled all of them and slivered them.














































When the cake has baked for 20 minutes, take it out of the oven, and spread evenly with the topping. Pop back into the oven for about 15 minutes. If you can, put it on a higher rack in the oven, to get the browned effect.



It's simply fabulous, folks. I brought out my nice "China", and celebrated with a cup of tea!


This is off to Andrew @ Spittoon Extra for this month's theme of Waiter There's Something In My...Dried Fruits and Nuts. If you haven't already, hop over to his blog - its absolutely delicious!

I want to thank my dear friend, Homecooked, for the Nice Matters Award. I am so surprised and honored! Her blog is so wonderful - check out her latest gorgeous cake! I also want to thank Gaurav of Gastronome By Choice for the Yummy Blog Award. Thanks so much!

Now, lets see what the fellow Recipe Marathon bloggers have been up to:
Valli has a lovely looking roti and Ranji made some fish cutlets. Dhivya made some fantastic appetizers and Siri made eggplant rice. Swati was disappointed over her cricket teams performance, but managed to make some great curry. Raaga made some savory cakes and Lakshmi got dessert with these amazing truffles. And Bhags made some Chitrannam with lots of left-over rice.

25 comments:

Raaga said...

Looks yummy girl :-) I'm dreading the Chennai trip now... looks like I might just pass on the bonus to Currimbhoys!!

Jyothsna said...

A lovely step by step presentation there! Looks perfect wth tea.

Nandita said...

That is a lovely cake, and the topping makes it extra special...gotta learn some patience from you Arundathi - peeling and slivering all those almonds - i will bookmark this cake for a special occasion! Laughing at Raaga's comment!

Rachel said...

Ahh tell me about peeling almonds..do visit my space for the DB challenge to know why :DD

beating eggs with yolks included would nvever turn the mixture white.. Probably they meant just the egg whites...

Arundathi said...

Raaga - You've gotta come here - we'll keep you away from C'bhoys!

Jyothsna - Thanks!

Nandita - The peeling of the almonds really wasn't tough - but I only had about 10-15. I'm sure if I had lots more, I would've skipped the recipe!

Rachel - no no - definitely not egg whites - i double checked lots of recipes! can't wait for you to post your DB challenge!

TBC said...

I just had something similar to this at the Ikea restaurant yesterday and I see this here! We liked it so much that we picked up an entire box to pig out on later.:D

Sunshinemom said...

Anu, I am still with you...baked a Swedish Tea ring on Sunday...still in draft. That cake looks great!

Hetal said...

Lovely cake and liked ur way of explaining step-by-step process..

ranji said...

OMG !!arundathi...this is one delicous cake...i would love to have a bite of this....yummmmmm!!!

Jamie said...

This looks super yummy. It looks even better next to a nice cup of tea!!

Divya Vikram said...

The cake looks Awesome Arundati..Nice step by step pics..Am bookmarking to try this soon..

Sujatha said...

That cake looks delicious and rich! I like your step-by-step photos. Can't wait to try...

kamala said...

The cake looks so delicious .Thanks for the step by step instructions.

Ranjani said...

Yummalicious!

Arundathi said...

Thanks, everyone! TBC, never seen it at Ikea - how nice - that must've been way authentic!

Sunshine - can't wait to see yours!

Red Chillies said...

I know what you mean, some people are so secretive about their recipes as if they have a treasure up their sleeve. Thank God for Google!
I have never heard of this cake before, but sure does look yummy!

bhags said...

The cake sounds all spongy and yummy...i like that tray in the pic

srivalli said...

Nice...and good that you started showing step by step..it gives a good feeling..though I know how tough it is!...raaga is too funny!

Arundathi said...

RC - yes i agree - thank god for google and blog search! and this is delicious!

Bhags - thanks.

Valli - raaga is too funny! the step by step helps me too - so i decided to take the extra effort.

Pearlsofeast said...

such a lovely cake Arundhati.The topping makes it so special. I loved the way u enjoyed it with a nice hot chai. Great marathon.

Andrew said...

A great entry for Waiter; many thanks for taking part.

Arundathi said...

Pearls - Thank you! :)

Andrew - Sure - my pleasure! Looking forward to the round-up!

Anonymous said...

hi
i have been trying out all ur recipes...and was very pleased with the outcome of the recipes..however i felt this one had an overwhelming egg taste.Have u forgotten to include the essence?

All Hail said...

Awesome. I also read the original recipe but yrs had , thank goodness, cup measures. Came out very well , tastes n looks spectacular. A smallblob of ice cream on a warm Tosca n youre in heaven. Sigh...
Reduced the butter by 25% as I found it too too buttery, almost runny. Much nicer , and still strongly rich and buttery. Snuck in extra almonds, n didnt bother peeling them! I'm lazy, what can I say! Wish I cd send you a picture of my second time!

chennai cakes said...

Very helpful blog and this information was too useful for us.