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MJUK TOSCAKAKA OR SWEDISH VANILLA AND ALMOND CAKE

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Serves: 4-6

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  • Vegetarian
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Delicious tender sponge cake with outrageous nutty caramel topping - easy too (again from Tamasin!)

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Ingredients

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For the cake

  • 150 grams butter
  • 125 grams caster sugar
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 150 grams plain flour
  • 1 teaspoon baking powder
  • 5 tablespoons water

For the topping

  • 30 grams flaked almonds
  • 60 grams butter
  • 5 tablespoons caster sugar
  • 1 tablespoon plain flour
  • 1 tablespoon milk

Method

  1. Heat oven to 180c. Butter 9" tart tin (I used 7.5" and lined it with greaseproof).
  2. Cream butter and sugar. Beat in eggs gradually, then add vanilla extract. Sift in flour and baking powder, beat thoroughly. Add water and beat until smooth. I did this on my KA and it took about 5 minutes.
  3. Scrape into tart tin, smooth top and bake for 30 mins. Remove from oven, turn up oven to 200c.

Make the topping:

  1. Put all ingredients in saucepan over medium heat until all amalgamated and bubbling.
  2. Pour over top of cake (this is where you hope the cake hasn't gone over the top of the tart tin!).
  3. Put back in oven for 5 minutes. Leave to cool for at least 5 minutes for the top to set. It has a lovely, crunchy topping and the cake is tender, almost like a pudding, real nursery food!

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