Toscakake
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 55 minutes
- 3 eggs, at room temperature
- 150g/5ozs. caster or superfine sugar
- 125g/4ozs. cake flour*
- 1.5 teaspoons baking powder
- 190g/6.7ozs. butter, melted
For topping
- 75g/2.7ozs. butter
- 150g/5ozs. caster or superfine sugar
- Pinch of salt
- 1/4 cup cream
- 70g/2.5 flaked almonds
- 30g/1oz. rolled oats
To make cake flour, measure 1 cup of plain flour and replace 2 tablespoons of plain flour with cornflour/fine cornstarch
Step 1 - Preheat oven to 175C/347F and line an 8inch/20cm baking tray with parchment on the base and sides. Beat eggs and sugar until pale and thick. Whisk flour and baking powder together and then sift flour mix into the eggs and then fold with a spatula. Add the butter and mix until incorporated. Pour into the prepared tin and bake for 40 minutes.
Step 2 - 10 minutes before the cake is done, melt the butter and then add the sugar and salt in and dissolve. Then add the cream (I forgot the cream-oops but please don't as it helps obtain the right consistency to the topping) and stir before adding the almonds and oats. Keep on low heat.
Step 3 - Spread the nutty mixture over the cooked cake and bake for another 15 minutes.