We recently posted about the tradition behind coffee breaks in Sweden, known as fikas. We’ve taken to the idea of an extended luxurious treat-filled coffee break every day, so we’ve decided to embrace the idea of a fika fully. While we already have great coffee to enjoy, we now need sweet, traditional fika treats! Here is our second fika recipe, Tosca Cake.
Tosca Cake
Ingredients
- 4 eggs
- 170g caster sugar
- 200ml double cream
- 100g unsalted butter, melted and cooled
- 2 tsp vanilla extract
- 2 tsp baking powder
- 260g plain flour
- Tosca topping
- 75g unsalted butter
- 75g caster sugar
- 50ml double cream
- 25g plain flour
- 75g flaked almonds
- A 29cm loose-bottomed/springform cake tin, greased
Method
Preheat the oven to 200C (400F) Gas 6.
Put the eggs and sugar in a large mixing bowl and whisk with a handheld electric whisk until the mixture is foam-like – this will take up to 10 minutes. When it is ready, it will be almost white, have doubled in size and the batter will drop off the beaters in a figure-of-eight when you lift them out of the bowl.
Add the cream, melted butter and vanilla extract, and fold in gently.
In a separate bowl, sift the baking powder and flour together, then fold into the egg mixture.
Pour the mixture into the prepared cake tin and bake in a preheated oven for 30-35 minutes.
While the cake is baking, make the Tosca topping. Put all ingredients in a saucepan over low heat, stir to mix and bring gently to the boil.
Remove the baked cake from the oven, spread the Tosca topping evenly over it and return to the hot oven for a further 10-15 minutes, or until the topping is golden and slightly caramelized.
SRC: Find more fika recipes here: www.standard.co.uk/lifestyle/foodanddrink/3-swedish-cake-recipes-for-a-fika-coffee-break-from-nordic-bakery-a3205076.html