Monday, December 31, 2018
New Years Cake: Toscatarta Swedish Almond Cake
Happy New Years!! I hope everyone had a lovely NYE and is having a wonderful New Years Day!
We rang in this new year with friends, and a good dose of hygge via this cake. My husband and I have been on a hygge lifestyle kick ever since I saw Frozen on Broadway and fell in love with this amazing/hilarious song.
Following a very hygge-inducing binge of the Great British Baking Show, I vowed one resolution for the new year would be to bake one new/challenging thing per month. They make such interesting creations on that show, it made my customary cupcakes feel flat! Combining my new love for hygge and my new years resolution to bake more interesting creations my husband got me this amazing cookbook for Christmas.
This is my first recipe from this book, and it was a success! It's a very different recipe than I'm used to making, but fairly simple to whip together nonetheless. It's perfect for ringing in a sweet new year!
Toscatarta Swedish Almond Cake
Ingredients for the Cake- 7oz pre-packaged marzipan
- 1 3/4 cups confectioners' sugar
- 1 3/4 sticks butter, melted and cooled
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons cake flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1/3 cup heavy cream
- 1/3 cup granulated sugar
- 1/4 cup honey
- 3/4 stick putter
- 1/4 cup slivered almonds
Preheat the oven to 350 degrees.
Grate the marzipan. In a stand mixer with a whisk attachment, beat the grated marzipan and confectioners' sugar together. Beat in the cooled butter. Add in the eggs, one at a time, making sure each egg is completely incorporated. Beat in the vanilla.
Sift together the dry ingredients and fold into the mixture until incorporated. Pour into a greased and/or lined 9 inch round baking pan. Bake for 35-40 minutes or until golder brown, firm to the touch and a skewer insered into the middle comes out clean. Turn the cake out onto a wire rack to cool.
To prepare the topping place all ingredients except the almonds into a saucepan over high heat. Beat with a balloon whisk until the mixture turns a darker color, more similar to honey and starts to separate from the sides of the pan. Stir in almonds and pour over the cake.
I did not do this on my cake, but you can place the cake under a broiler for 5 minutes to brown the topping. I served with homemade whipped cream using this recipe from Alton Brown. Enjoy!
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