Tosca cake with almond caramel topping
Torta di Tosca
This recipe has been in my family for generations, and I thought it was an Italian invention due to the name and the likeness with Florentines and Florentine cookies. Just to make sure I tried it on Google, and found the cake to be a Scandinavian favourite named after Puccini’s opera. Still, I wouldn’t be surprised if the Italians have a similar sponge cake with caramel and almond topping. And regardless of the origin, it tastes fantastic.
For the sponge
120 g sugar
100 g butter
1 lemon – juice and zest
2 tbsp double cream
120 g flour
1 tsp baking powder
For the caramel topping
50 g butter
50 g blanched almond splits
50 g sugar
1 tbsp flour
1 tbsp double cream
Whisk eggs and sugar until white and fluffy:
Melt the butter and pour it in the egg and sugar mixture along with cream, lemon juice and grated lemon zest.
Mix with flour and baking powder and pour the batter in a greased spring form tin.
Bake at 150 C/300 F for 20 minutes while you prepare the topping
Melt sugar in a casserole.
Add butter, flour, cream and almond splits
Spread the caramel topping over the sponge and bake the Tosca cake for another 25 minutes