Saturday, February 26, 2011

Swedish Tosca Cake

I have mentioned before that my grandmother {or Farmor, as I know her, which means father's mother in Swedish} is from Sweden. However, I don't think I've mentioned that my Farmor loves to cook. The joke in the family is that she reads cookbooks for entertainment. And maybe it's not so much of a joke because she actually does. :) Anyway, she is good cook and I love trying the things she makes for us. She especially loves to make authentic Swedish foods for us and this is one of her favorite things to make.
This cake is delicious. It is the perfect combination of flavors between the glaze and the cake. The cake is dense and moist and the almond flavor is so subtle and perfect. The glaze is sugary and buttery and very sweet, making it the perfect addition to this wonderful cake. 
I don't think you can go wrong with this cake. It is wonderful for a party or a potluck. It is so perfect warm right out of the oven. But it is also yummy if it's been sitting for a couple of days. However, my favorite way to eat it if it has been sitting is to warm it up in the microwave for a few seconds to get the glaze nice and melty and the cake nice and warm. Mmm, mmm. I think I better go make this again. I may or may not eat the whole thing by myself. :D

Ooh, doesn't this just have you drooling?

Swedish Tosca Cake
Recipe from Helga Hardy


5 eggs
1-1/2 cup sugar
½ cup butter, melted
2/3 cup milk
1-2/3 cup flour
3 tsp. baking powder
1 tsp. almond extract

Cream eggs and sugar for 5 minutes at medium speed in a mixer or with a handheld mixer. In a separate bowl, mix the flour wiht the baking powder. Add butter, milk, and flour mixture to egg mixture. I found that when adding these ingredients, it is best to add each one individually and just quickly mix them together. If you mix the melted butter and the milk right at the same time, it will make your butter harden. So add the butter, stir it into the eggs and then add the milk and flour mixture. One all added, blend for 2 minutes. Put into 9x9 or 11x7 greased and floured pan {Because the only sized pan I had was an 8x8 that is what I used. I think it made the cake particularly thick and I do think it would be better with the right size pan. However, if you are like me and only have the smaller pan, it does work to use it.}. Bake at 350 F for 45 minutes. 

This photo may not be very good but it is a pretty good shot of the delicious glaze on the top oozing down the cake. This is what happens when you eat it warm. Delicious!

½ cup butter
1-1/2 Tbsp. milk
1/2 cup sugar
1-1/2 Tbsp. flour
2-1/2 oz chopped almonds
½ tsp. almond extract

Melt butter in saucepan; add milk, sugar, flour and almonds. Boil for 2 minutes - begin timing about as soon as you see bubbles. Since I have a gas burner mine will start a rolling boil pretty quickly once it starts to bubble. If you let it boil too long, it may make it stiff and could burn. I would just start timing it when it begins boiling; don't wait for a rolling boil. Spread over cake; put under the broiler in the oven until is has a light brown color.

Bon appetit!


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