Prep Time:15 Minutes
Cook Time:45 Minutes
Total Time:60 Minutes
Tosca Cake has been a favorite Finnish treat for many years. Melted Finlandia butter is incorporated into the cake base as well as into the crunchy salted almond topping.
- Finlandia Unsalted Butter, softened, for greasing pan
- All-purpose flour, for dusting
- 2 eggs
- 2/3 cup sugar
- 1 cup flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup whole milk
- 3/4 cup (12 Tablespoons) Finlandia Unsalted Butter, melted and cooled
Salted Almond Topping:
- 4 Tablespoons Finlandia Perfectly Salted Butter
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1 Tablespoon flour
- 1 cup sliced almonds
Preheat oven to 350 degrees F. Grease and flour a 9-inch cake pan and set aside.
In a large bowl, combine eggs and sugar. Add flour, baking powder, salt, milk and melted Finlandia Unsalted Butter.
Pour batter into prepared pan and bake for 22-25 minutes. The top of the cake will be firm, but not yet cooked through.
When the base has about 10 minutes left to bake, prepare the topping. In a medium saucepan over medium-low heat, combine Finlandia Perfectly Salted Butter, sugar, heavy cream and flour. Bring just to a boil, stir in the sliced almonds and remove from heat.
Remove the base from the oven and increase oven temperature to 375 degrees F. Spoon the topping evenly over the partially cooked base. Return to the oven and bake for an additional 15-18 minutes or until the surface is golden brown.
Cool completely before cutting and serving.