The sweetest Christmas: Annie Bell's Toscakaka (caramel almond cake) - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The sweetest Christmas Annie Bell’ s Toscakaka caramel almond cake By You Magazine - December 19, 2021 Allegedly named after Puccini’s opera Tosca, this is a heavenly mix of almond sponge with an almond caramel top – Scandinavia’s answer to sticky toffee pudding. Ellis Parrinder SERVES 8 FOR THE CAKE 80g salted butter, cubed, plus extra for greasing 90g golden caster sugar A couple of drops of almond extract 2 medium eggs 70g plain flour, sifted 1 heaped tsp baking powder, sifted 30g ground almonds FOR THE TOPPING 75g salted butter 75g light brown sugar 1 heaped tbsp plain flour, sifted 3 tbsp whole milk 75g toasted flaked almonds Preheat the oven to 190C/170C fan/gas 5 and grease a 20cm springform cake tin that is at least 4cm deep. For the cake, cream the butter, sugar and almond extract together in a food processor, add the eggs one at a time, then the flour, baking powder and ground almonds. Transfer the mixture to the tin, smoothing the surface, then bake for 25 minutes. About 10 minutes before the end of this time, prepare the caramel topping. Gently melt the butter with the sugar, flour and milk in a small saucepan and simmer until smooth, whisking to disperse any small lumps, then stir in the almonds. Spread this over the top of the cake and return to the oven for 10-15 minutes until the caramel and almonds darken slightly. Run a knife around the edge of the cake and leave it to cool, before removing the collar. It will keep well for several days, loosely covered. Food styling: Sarah Hardy. Prop styling: Max Robinson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved