Tuscan Cake made from almonds may sound very Italian but it is actually recipe from Scandinavia. Tuscan Cake is delicious dessert at a party. Or have it just on your weekday break with tea at 5 o’clock. Cake will keep well in the fridge for a few days, but who can spare this delicacy?
Ingredients
Base of the cake
- 0.5 dl breadcrumbs
- 2 eggs
- 1.5 dl sugar
- 75 g butter
- 1 dl milk
- 1 teaspoon vanilla sugar
- 1.5 tsp baking powder
- 2 dl wheat flour
Frosting
- 75 g butter
- 1 tbsp wheat flour
- 0.5 dl sugar
- 0.5 dl honey or syrup
- 2 tablespoons milk
- 100 g almond flakes
Instructions
- Preheat the oven to 175C. Take a large baking dish (28 cm in diameter).
- Spread 1 tablespoon of butter and the breadcrumbs on the baking tray.
- Whisk the sugar and eggs until smooth.
- Melt the remaining butter in a saucepan and pour in the milk. Keep warm.
- Add the milk mixture to the sugar foam add the spices and finally sift in the wheat flour. Mix well.
- Then pour the batter evenly into the baking dish and place in the oven for 20 minutes.
Almond coating
- Melt the butter in a saucepan. Add the sugar, flour and syrup/honey and bring to the boil. Stir it occasionally to prevent burning. Finally add the almond flakes and stir again well.
- Remove the base of the Tuscan Cake from the oven. Raise the heat to 200C. Pour the coating evenly over the cake and leave it to gratinate in the oven for another 5-10 minutes until the top gets a nice brown colour.
- Allow the Tuscan Cake to cool for a while and serve with tea or coffee.
Nutrition (values are an approximate guide)
Calories: 346kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 168mg | Potassium: 200mg | Fiber: 3g | Sugar: 33g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg
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Last Updated on June 11, 2022 by Flavorado
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