This week I was really stuck for choice. I couldn't decided what to bake out of Toscakaka, Kringle or Bica Gallega.
A Scandinavian Kringle is very similar to a couronne that I made for last years Great Bloggers Bake Off so didn't want to bake something similar.
A Bica Gallega is a favourite Spanish cake that I used to enjoy when I was living there. It is a delicious sponge with a crispy sugar topping (I will be making one soon!).
But the Toscakaka won this week. Toscakaka is a Scandinavian vanilla sponge cake which is topped with crunchy praline. I love a traditional sponge, nuts and praline so this is a winner.
I found the recipe in one of my favourite baking books Scandilicious by Signe Johansen. If you haven't seen this book I thoroughly recommend that you do, it contains so many delicious recipes.
I have changed a couple of ingredients but have followed the directions.
This is what I did...
150g butter, melted
3 eggs, at room temperature
150g caster sugar
1/4tsp vanilla paste
150g self raising flour
25g whole almonds, lightly crushed
25g almond flakes
125g light brown muscovado sugar
Pre heat the oven to 150C fan
1 - Place the eggs, caster sugar and vanilla paste in a bowl and whisk until light, fluffy and airy
2 - Gently pour in a little of the melted butter and gently stir in
3 - Gently stir in a little flour, continue alternating between a little butter and flour until all of the ingredients are evenly combined keeping as much air in the mixture as possible
4 - Pour the mixture into a prepared cake tin and place in the centre of the pre heated oven and bake for 30 - 35 minutes or until golden and firm to the touch
5 - About 10 minutes before the cake is ready prepare the praline by placing the nuts, butter and muscovado sugar into a pan over a medium heat
6 - Melt the butter and sugar stirring continuously, bring to the boil and simmer for 5 minutes
7 - Once the cake is ready remove from the oven and turn the heat up to 220C fan
8 - Pour over the praline mixture and return the cake to the oven for 5 - 10 minutes or until the topping is golden crispy
9 - Remove from the oven and leave to cool a little before running a knife around the edges and removing from the tin and cooling on a cooling rack
This is a delicious cake which combines the softness of the vanilla sponge with the sweet brittleness of the praline.
As always I am joining in with The Great Bloggers Bake Off 2014 which is hosted by the lovely Jenny at Mummy Mishaps.
I am also sharing with Supergolden Bakes - GBBO Bake Along and CookBlogShare