The last time I posted on my blog, was in August 2015; the blog expired, and I didn’t renew it. My life hasn’t changed much since then, except for the fact that I want to dive back into the things that I once loved to do for myself. The things I once loved haven’t changed. The happiness that baking brought into my life hasn’t changed, and that is why I am back to Ubereating.
What seems like a lifetime ago, last Christmas, I made a traditional Swedish Almond Cake or ‘Toscakaka’. Which happens to be my favourite Swedish baked good after the Princess Cake. I was traveling to Sweden for work in the Summer of 2015, some time before I went AWOL from the blogging world, which was unsurprisingly, the best summer of my life.
And today, as I resurface from the rock that I had been living under for the last couple of years, I couldn’t think of a better recipe to post as an Ode to my special Scandinavian Summer – A Rather Scandelicious Cake.
Swedish Caramelised Almond Cake
Here are the ingredients you need to make this cake.
For the cake:
- 75ml buttermilk
- 75 gms butter – melted
- 3 eggs
- 150 gms castor sugar
- 1 tsp vanilla extract – the good stuff
- 150 gms plain flour
- 1 tsp baking powder
- 1/8 tsp fleur de sel (regular sea salt is a good substitute; table salt is the enemy)
For the golden topping of the gods:
- 150 gms flaked almond; I didn’t have flaked almonds, so I hand chopped about 180 almonds, yup, it happened; I had a lot of time on my hands
- 125 gms butter (salted – Amul is your bestfriend)
- 125 gms light brown sugar
- 50 ml milk
- 1/2 tsp fleur de sel
- 1/4 tsp almond extract; you can replace it with 1/2 tsp of vanilla extract
Preheat the oven to 160 degrees, and grease a 9″ baking pan, springform will be great, if you have it. Its imperative to grease the top well, thats where the all the action happens. Line the bottom of the pan with a greased parchment sheet.
Place the chopped almond on a baking tray, and bake in the oven until they begin to turn golden. Remove from the oven and keep aside to cool.
Melt the butter in a pan, or microwave it in a cup in bursts of 20 seconds until its melted through. Place the sugar and eggs in a large mixing bowl; start whisking the eggs with the sugar then add the vanilla extract. Beat the mixture on high speed for 7-8 minutes, until the mixture has doubled in volume and is pale in colour. If you left your whisk, you should be able to drawn an eight over the batter aka ‘The Ribbon Stage’.
Sieve the flour, baking powder and salt in a separate dry bowl. Now this is where you don’t rush the process. Gently seive about 1/3 of the flour mix over the eggs and fold the mixture, trying to retain as much of the air as possible in the egg batter. Once the flour is folded through, add 1/3 of the buttermilk and incorporate well. Repeat the step for the remaining 2/3 of the flour and butter milk.
Once the batter well mixed (and of course, assuming you haven’t managed to knock all the air out of it), drizzle half of the melted butter from the side of the bowl in a constant stream. Mix. Pour the remaining half and mix through; the cake batter is ready. Carefully pour the batter into the lined pan and place it in the oven. The cake should take about under half an hour (25-30 minutes) – keep an eye on it. A toothpick (or a spaghetti stick in my case) should come out clean when inserted in the centre. It’s important that the cake is cooked in the middle, since it has to go back into the oven with the topping and be able to support the weight of all those almonds.
NOW, as if it wasn’t a little complicated already, turn to your inner ninja, and while the cake bakes you need to prepare the almond topping.
For the topping, place the butter, milk, sugar, salt and almond extract in a heavy bottom pan. The mixture should start bubbling and thickening in a couple of minutes. You’re not really looking for a caramelised golden colour since you’re using brown sugar, but just a thickened consistency. As the mixture begins to thicken, add the almonds and stir well. The whole process once the mix hits the heat should be about 5-7 minutes.
Once the cake is ready and slightly cooled, turn the oven temperature up to 200 degrees and gently ladle the almond topping on top of the cake, try to have as much as smooth top as possible to make sure there is equal distribution throughout the cake.
Place the cake back in the oven and bake for another 8-10 minutes until the glaze is dark and bubbling (see below :)) Take the cake out, let it rest for some time, till the edges of the cake and the glaze start to solidify on the sides; you don’t want to remove the springform, and have caramel oozing out from your cake.
This cake is best eaten warm with vanilla ice cream (I sprinkle the tiniest pinch of cinnamon on top of my vanilla ice cream, it works wonderfully well with the cake).
That’s all for now. Tack! Tack för besöket!