Friday, January 22, 2010
Time for cake: Lingonberry Cake with Crispy Tosca topping
What's a weekend without a cake? I know that fresh lingonberries aren't available at the moment - the season only lasts from July till September, but luckily lingonberries freeze beautifully. I suggest you take them out from your fridge (or if you failed picking your own last summer, then buy a punnet from the nearest shop) and bake this Tosca cake. Tosca cake, ever so popular in Sweden and elsewhere, is a rich pound cake with a crispy almond topping. Adding a generous layer of tart lingonberries between the cake and the topping makes this popular cake even nicer, and there are some spices in the cake batter to make it even more heartwarming during the cold winter season.
Lingonberry Cake with Crispy Tosca Topping
15 to 20 pieces
125 g butter, melted
3 large eggs
170 g caster sugar (200 ml)
220 g plain flour (400 ml)
1.5 tsp baking powder
1 tsp ground cinnamon
0.25 tsp ground cloves
100 ml milk
200 g fresh or frozen lingonberries (400 ml)
75 g butter
125 g caster sugar (150 ml)
2 Tbsp plain flour
50 ml milk (4 Tbsp)
100 g flaked almonds
Make the sponge cake first.
Whisk eggs and sugar until pale and thick. Combine flour, baking powder, cinnamon and cloves, then fold into the egg mixture alongside melted butter and milk.
Line a smaller baking sheet (30x40 cm) with parchment paper, then pour the batter onto the tray. Scatter the lingonberries on top, then bake in a pre-heated 175 C oven for about 25 minutes.
To make the crispy Tosca topping, measure all ingredients into a small saucepan. Heat on a low heat, stirring regularly, until butter has melted and everything is combined.
Spoon the Tosca mixture onto a partially baked cake. Return immediately to the oven and bake in a slightly hotter oven ( 200 C) for another 15 minutes, until the Tosca topping is nice and golden brown.
Cool, then cut into small squares.