INGREDIENTS

Makes one cake

The cake

50 g butter

1 dl milk

2 egg

2 dl sugar

a pinch of vanilla powder — can be omitted

3 dl flour

1 1/2 tsp baking powder

The tosca glaze

75 g butter

1/2 dl sugar

1/4 dl golden syrup (ljus sirap)

1 1/2 tbsp milk

1 1/2 tbsp flour

75 g (about 1 3/4 dl) flaked almonds

HOW TO

Butter and breadcrumbs for the springform baking tin

Set the oven to 175°C (gas mark 4 1/2). Grease a round springform baking tin (around 21 cm in diameter) with butter and coat it in breadcrumbs.

Melt the butter in a saucepan. Once it has melted, take the saucepan off the heat and add the milk.

In a large bowl, whisk the eggs and sugar together, preferably with a hand mixer. You want the mix to become white and fluffy.

Add the butter and milk to the egg mixture, together with a small amount (about 1/5 tsp of vanilla powder). Stir it so it is just blended.

Mix the baking powder together with the flour. Stir it as little as possible but until you have an even batter.

Pour the batter into the springform and bake it in the lower part of the oven for about 25 minutes.

While it is baking, prepare the tosca glaze:

Melt the butter in a saucepan on medium heat. Add the sugar, golden syrup, milk, and flour and stir regularly. When the glaze starts to thicken, add the flaked almonds and stir until they are coated.

Take the cake out of the oven and spread the glaze over it.

Set the oven to 225°C (gas mark 7). Bake the cake for another ten minutes, or until the almond caramel starts to become golden brown. Be careful so it doesn’t burn!

Variations: You can use chopped nuts or seeds instead of the flaked almonds, or why not sprinkle some sea salt on top of the glaze before you bake it in the oven.

Recipe and photo: Isabelle Fredborg, Swedish Spoon