Tosca Cake
Ingredients
Cake
50g Butter (+ extra for greasing)
115g Flour
1½ tsp Baking Powder
Pinch of Salt
2 large Eggs
¾ cup
Topping
115g Butter
150g blanched Almonds, toasted and roughly chopped
½ cup Sugar
2 tbsp Flour
2 tbsp Milk
Method
Butter and line with baking paper the bottom and sides of a 20cm cake tin
Melt butter and set aside to cool slightly
Sift together flour, baking powder and salt
In a large bowl, whisk eggs until thick and pale
Gradually whisk in sugar until melted
Fold in the flour mixture and cooled butter
Pour into cake tin and tap to settle mixture
Bake for about 30 minutes at 160°C or just before the cake is cooked but is firm to the touch
Leave the cake in the oven and prepare the topping
Topping
Place all topping ingredients in a saucepan and heat gently while stirring until the mixture reaches boiling point
Remove the cake from the oven and turn the grill onto medium-high
Spread the topping over the cake making sure it is completely covered
Place under the grill until the topping is lightly browned
Remove from oven onto a cooling rack and allow to cool before removing from the tin