Today, I was suddenly reminded by WordPress that a year had already passed since I published my first post on Cookies & Beans. That means I’m celebrating my first Anniversary as a blogger – and as a blogger blogging in a foreign language! Wow!
It has been an exciting (and educating) year that has given me a lot of new ideas and inspiration along with new world-wide friends. Thanks a lot for heart warming comments and “likes” and a special thank you to Conor Bofin on One Man’s Meat who was the very first one to comment on my first post. He seems like a nice guy and is great not only with words but also with ingredients as well as the camera, so please, take a peek at his blog and judge for yourself.
As a non-native writing in English it has been kind of nerve-wracking and I wouldn’t be honest if I said there haven’t been any problems. Some days they are piling up mountain high just feeling insuperable. How do you create a flow in the text in another language, and how do you get an entertaining and humorous tone when you do not know the nuances? Not to mention translating certain idiomatic expressions. A piece of cake, maybe, but would it be “a piece of cake” for you to understand what I mean if I say “easy like a plot”? Because that’s the word for word translation of the corresponding Swedish expression for just “a piece of cake”. Maybe, maybe not. Sometimes the result can be quite funny and sometimes just so wrong.
Speaking of cake, what is the first thing that comes into your mind when someone mentions the word ‘Tosca’? Yes, probably Puccini’s opera Tosca. And if I add the little word ‘cake’ to it, like ‘Tosca cake’? Would that sound like music to your ears too? To me it does though, and that’s what I’m going to make for my Anniversary celebration – a delicious Tosca cake, also known as ‘Swedish Almond Cake’.
The Tosca cake is one of three very classic Swedish soft cakes. The other two are the Ambrosia cake and Kronan’s cake. I have searched on the Internet for the origin of this Tosca cake recipe and if there is any connection to the opera work Tosca. Was the creator of this cake an Italian baker maybe, inspired by Puccini’s music or perhaps by the beauty of Flora Tosca? Unfortunately I can’t tell, I haven’t found any answers confirming my theories.
- 150 g butter
- 200 ml sugar
- 2 eggs
- 300 ml flour
- 1 teaspoon baking powder
- 2 teaspoon vanilla sugar
- 50 ml hot water
- 50 g butter
- 50-75 g flaked or chopped almonds
- 100 ml sugar
- 1 tablespoon plain flour
- 1 tablespoon milk
Heat oven to 175 °
- Stir butter and sugar fluffy.
- Add the eggs one at a time and stir vigorously.
- Mix flour, baking powder and vanilla sugar.
- Add water to the batter, then flour mixture.
- Grease a cake tin with a loose rim, about 1.5 liter, and coat with crumbs
- Pour batter into cake tin and bake for 20-25 minutes.
- Melt the butter and stir in the almonds, sugar, flour and milk.
- Heat the mixture while stirring until it starts to thicken, no longer.
- Spread the topping over the cake and bake for another 10 minutes.