I don’t miss baking and eating cakes when I’m on holiday in places like Spain. I think it’s because it’s far too hot to be thinking about eating cake and I’m not in my own kitchen. Although the villas we usually stay at have pretty impressive kitchens I’m happier getting a salad ready, cooking something with pasta or warming up croissants! But as soon as I’m back home, that’s it. I want to be baking again and eating comfort food. When we left Spain on Saturday morning it was 30oC, now as I type it’s 14oC. No wonder I’m craving carbs! Or maybe it’s the fault of The Great British Bake Off?
Once I was back from holiday and had to get stocked up again in our local Morrisons I thought of what we could have to go after our Sunday lunch pudding. I didn’t have one single pudding on holiday, apart from a couple of ice creams. I got out my Scandelicious Baking book which is part of my Cooking The Books Challenge from this month and decided on the Toscakaka. Of course when I told my kids I was making Toscakaka they started laughing about the kaka bit and said it sounded like cack , I think caca is also French for poo which made them laugh even more when I told them that. Though in this case I think it’s either Norwegian or Swedish for cake!
Toscakaka is actually a very delicious cake and I’ve been lucky enough to eat it at a local Scandinavian cafe, called Baltzersens in Harrogate which serves the most yummy cakes. The sponge base is a light vanilla sponge made with buttermilk and topped with an almond praline. It isn’t overly sweet which I thought would appeal to my husband.
We ate our dinner quite late that day as a main meal, I couldn’t be bothered with a full roast or anything like that so I made up a lasagne with some salad for our mains followed by a slice of the Toscakaka. Here’s how it was made:
First I whisked eggs with sugar and vanilla extract. This had to be done by hand as my hand held mixer has broken.
All the “dry ingredients” were mixed together in another bowl. In another bowl I was meant to add some buttermilk but Morrisons didn’t have any. I used creme fraiche instead!
Making the almond praline- by heating butter, brown sugar, flaked almonds and milk in a pan until caramelised.
The baked cake out of the oven and cooling down on the rack. I left the cake inside the tin as you have to put it back in the oven with the praline topping on it.
The cake with the praline topping on it, it went back into the oven for about 10 minutes to cook.
Here is the finished cake after it was turned out onto the cooling rack. Although the sides weren’t very neat it tasted fantastic.
The flaked almonds look a bit lighter than the ones in the recipe’s picture but I was worried about them burning!
A slice for me! My hubby had his with a dollop of creme fraiche on the side.
Leftovers for another day.
Love Sam xx