Tosca Cake

Preparation time: 15 minutes; Baking time: 30-40 minutes; Makes: 1 nine inch cake

Ingredients

• 150g (5.3 oz, 1 cup + 21/2 tablespoons) plain flour
• 1½ teaspoons baking powder
• 150g (3/4 cup, 5.3oz) caster sugar
• 3 eggs
• 75g (1/3 cup; 3oz) butter, melted
• 2 teaspoons vanilla essence
• 3 tablespoons milk

The Nutty Topping

• 50g (2oz, 3 tablespoons) butter
• 50g (2 oz, 1/4 cup) caster sugar
• 3 tablespoons whipping cream (you can also use 10%)
• 1 teaspoon vanilla extract
• 2 teaspoon all-purpose flour
• 100g flaked almonds

Instructions

1. Sift the flour and baking powder. Set aside. Line the bottom of an 9 inch springform pan and grease and flour the sides. Preheat oven to 350ºF (180ºC) 10 minutes before baking.
2. Beat the sugar and the 3 eggs for about 5 minutes, using an electric mixer until the mixture triples in volume
3. Fold in the flour, then fold in the melted butter, milk and vanilla essence very gently.
4. Pour into the prepared pan (tin) and bake for 20-25 minutes or until almost cooked because it will go back into the oven for another 10-15 minutes. (a skewer inserted in the centre should come out moist.).
5. While the cake is baking, prepare the nutty topping: Mix the butter, sugar, cream and vanilla essence in a sauce pen and melt over low heat. Add the flaked almonds and 2 teaspoons flour and cook 1-2 minutes until the syrup thickens. Pour the almond topping evenly over the cake and then continue baking for 10-15 minutes until the top is golden brown.
6. Let rest about 10 minutes then remove from the pan (tin) to the cooling rack. Serve.