A heavenly caramel almond cake that is as simple to put together as it is impressively delicious. Based on a light and juicy sponge cake, drizzled with "Tosca" glaze, this is one of the most popular cakes in Scandinavia!
100grams(1/2 cup) demerara sugaror sub brown sugar
2tablespoonsplain vegan creamerlike oat or soy
2tablespoonsall-purpose flour
1teaspoonvanilla sugar or vanilla extract
150grams(1 1/2 cups) sliced almonds
Instructions
To make the cake:
Preheat the oven to 360℉ (180℃). Line a 9 inch (24cm) round cake pan with parchment paper and set aside.
Whisk together the Just Eggs or applesauce and sugar until smooth. Add in the melted butter, and combine well before following with the baking powder and vanilla extract/sugar, and finally sifting in the all purpose flour. Carefully fold in the flour with a spatula just until combined and no streaks of flour are visible.
Pour the batter into the prepared baking pan and cook in the middle of the oven for about 25-30 minutes.
While the cake is baking, make the Tosca Glaze:
Melt the vegan butter in a medium saucepan, remove from heat, and mix in the demerara sugar, creamer, flour, vanilla extract, and sugar.
Finally, fold in the sliced almond and set aside.
Remove the cake from the oven after the above-mentioned 25-30 minutes, then evenly distribute the glaze using a spoon and place the cake back in the oven and bake for another 20 minutes until the glaze is nice and golden.
Place on a cooling rack and let the cake fully cool in the pan before gently removing it from the pan and carefully tearing off the parchment paper.
Notes
The glaze will still be a bit soft once you pull the cake out of the oven, but it will seize up as the cake cools.The cake freezes well in case you don’t finish it in a couple of days but in my house, it never lasts!