Tosca Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 slices
Ingredients
  • Cake:
  • 2 eggs- room temp
  • ¾ cup granulated sugar
  • ¼ tsp almond extract
  • ¼ cup butter, melted
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk-room temp
  • Topping:
  • ⅔ cup butter
  • ¾ cup granulated sugar
  • 3 tbsp flour
  • 1 cup slivered almonds
  • 2 tbsp milk
Instructions
  1. Butter and line a 9" springform pan with parchment. Easiest way is to trace a circle from the bottom of the pan and then cut strips for the sides.
  2. Preheat oven to 350℉.
  3. Beat the eggs and sugar with electric mixer until thick and pale yellow. Slowly stream in the cooled melted butter while still beating.
  4. In a separate bowl sift together the flour, baking powder and salt.
  5. Add the flour mixture alternately with the milk to the egg mixture, mixing on low speed just until combined.
  6. Pour into pan and bake for 25 minutes and just slightly golden on top.
  7. Meanwhile during the last 10 minutes of baking combine all of the topping ingredients in a small saucepan and heat on low heat, stirring constantly. When it starts to bubble turn off and just keep on the element to keep warm.
  8. When the 25 minutes is up, remove cake from oven and slowly pour the hot topping onto the cake.
  9. Return to the oven and bake a further 25-30 minutes until golden. If not totally golden brown you can slip under the broiler for a minute or two, but be careful it will burn quickly.
  10. Remove from the oven and run an offset spatula between the ring of the pan and the parchment. Then remove the ring of the pan. Leave the parchment in place until the cake has totally cooled.
  11. Once cooled peal the parchment off carefully and slide a spatula between the bottom parchment and the bottom of the pan. Place on plate for serving.
Recipe by Chateau Elma at https://www.chateauelma.com/tosca-cake