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)
Ingredients:
- 150g Caster Sugar
- 100g Plain Flour
- 37g Butter
- 1 Egg
- 1 tsp almond flavouring
- 1 tsp lemon zest
- 30g Flaked Almonds
Directions:
- 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)
- Melt butter and allow to cool to room temperature.
- 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.
- Sift in the flour and stir well.
- 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.
- 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.
- Store in an air-tight tin when not eating, and enjoy!
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!
This photograph is simply driving me crazy…it is so tempting!! I loved the recipe and I would say that you have a great recipe buildup!! Loved your blog!
http://cosmopolitancurrymania.blogspot.com
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Thanks Purabi, welcome to my blog! I shall check your blog out soon.
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What a wonderful idea to gift someone. I bet it was very well received! 😀
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Thank you Lorraine. I always like to give food!
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Eva – this is stunning! I bet everyone just loved it! Have a GREAT weekend with your friends!
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Thanks Ann. A very easy recipe that is quite beautiful.
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Such simple ingredients and such a beautiful creation. Great job. I love Charles’ blog too!
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So true Greg. The simple ingredients are the ultimate!
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Gorgeous Eva! This tart looks wonderful! It also reminded me that I had printed Charles’ recipe out as well as one I wanted to try. And I’m totally jealous of your friends’ trip…it sounds very similar to our route and I’m missing that vacation already. 🙂
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Thanks Kristy, it is a tasty recipe, you should make it!
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I will have to bake this one too! Looks divine!
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It surely is, Angie!
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I agree that this is a perfect dessert and your picture did it justice. I’m sure your friends will love it!
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Thanks John. A scoop of any of your ice creams would be perfect with this!
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Love me some tarts. they are just the perfect dessert in my opinion. This looks out of this world amazing. The zest and the beautiful presentation. Nicely done and can’t wait to have a bite:)
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Thanks Jessica. The little ‘tester’ I made was so yummy! The sugar in the ‘cake’ caramelizes to make the outer edge crunchy, but inside it is a bit more spongy (kind of like a angel food cake, but not nearly as fluffy). It’ s a keeper that’s for sure. I love recipes that can be converted down to a smaller size (trying to reduce portions is one of my goals).
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Hi Eva, thank you so much for the shout-out, and your cake looks fantastic! I love the idea of the lemon zest. The cake is quite sweet, so I can imagine the zest offsets that beautifully! I’m so glad it worked out fine for you and I hope your friends like it too! It’s quite easy to sit down with a cup of tea and quickly eat 2, 3 or even more slices! 😀
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Thanks Charles. So true about this tart, the almond is addictive. It is very sweet, so smaller pieces are perfect. The lemon zest with the almond reminds me of a Viennese Pastry I make, except that instead of just pastry, it is the entire tart! Thanks again for sharing the recipe. I am keeping this on my list of go to desserts. I may try to make this again using almond flour instead of white flour for my friend with gluten intolerance.
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