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Archive for September 1st, 2011

We’re heading out to Montreal this weekend with Paul and T from Illinois, our friends with the 35 foot Rock Star Bus (they call her The Mayflower). I was looking around for a tasty but easy recipe to bake and give them as a thank you for letting us tag along with them (they are continuing east to the coast on a 20+ day journey). Charles, at Five Euro Food posted this recipe a while ago, but it reminded me of a very tasty ‘cake’ from Ikea, so I decided to bake it for Paul and T. The only alteration I did to the recipe is add almond flavouring and lemon zest (I just love almond and lemon zest together!) and I may have ‘beefed up’ the instructions to a North American style. You can see Charles’ beautiful photos on the link I attached to Five Euro Food. I actually halved the entire recipe, which worked out perfectly. It made a tart about 8″ in diameter.

Tuppkaka (with slight modifications)

Tuppkaka from Charles, Five Euro Food

Ingredients:

  • 150g Caster Sugar
  • 100g Plain Flour
  • 37g Butter
  • 1 Egg
  • 1 tsp almond flavouring
  • 1 tsp lemon zest
  • 30g Flaked Almonds

Directions:

    1. Preheat, at 375°F. Prepare your spring-form tart pan with non-stick cooking spray (Charles reco’s using a non-stick pan, but I don’t like using Teflon coated pans)
    2. Melt butter and allow to cool to room temperature.
    3. Combine the eggs with the sugar and beat well (until thick and very pale yellow). Add the melted butter, almond flavouring and lemon zest. and mix well.
    4. Sift in the flour and stir well.
    5. Pour the mixture into a 8 inch spring from tart tin so that the mixture is about 0.75 cm – 1 cm thick all over. Sprinkle the flaked almonds evenly all over the top of the mixture.
    6. Place carefully into the oven and bake for about 20 minutes (I put this pan on a cookie sheet in case it leaked out, it did!), the almonds should be nicely brown and toasting up. Take out of the oven and set aside to cool before removing from the tin and slicing up.
    7. Store in an air-tight tin when not eating, and enjoy!

Tuppkaka. A Sweedish Almond Cake

I set aside a very small tart for sampling tonight, and WOW, this recipe really hit it on the spot for me. I hope our friend’s from Illinois will love it too. Really nice. Thanks again, Charles!

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