When you live in a world city like London there are bound to be visitors popping by here and there, though three in a month was something to be experienced to wear one out and eat way too much showing everyone the ropes. Yes, if you ever find yourself here I will gladly set aside some time to show you what I can, though be prepared to walk.
Yes London has lots to see, experience and eat and I love nothing more then seeing the sparkle in people’s eyes when they glimpse Big Ben for the first time. Taking people to one of the quietest spots in the city is also something worth doing for a break from the crowds and noise of endless streams of people on sidewalks and the sights of the London Eye and Trafalgar Square.
This weekend was the end of having three separate sets of guests in town in a month and not even a quiet Saturday night could ease the exhaustion of eating too much, traveling across the city for long stretches and walking miles to fit in as many of the iconic pieces of this city’s puzzle as possible.
This weekend revolved around East London which charmed the pants off me, here’s a few things I happened to snap while rushing between things and editing away.
The colors of fall/Beigal Bake’s goods/Shoreditch Street Art
Meanwhile, lets eat cake. Moreover, this Swedish cake that I found when trawling for Danish recipes. The irony not lost in the fact I have been able to visit both of those countries this year and they have had a long and colored history of grievances. Though they have long settled their borders and it isn’t uncommon for Swedes to work in Denmark and vice versa.
This almond cake is quite honestly one of the nicest and easiest cakes to try with the caramelized sliced almond topping adding a depth of flavor to the sponge base. The origin of this recipe is not completely known, but we should all be grateful it exists.
Toscakaka Cake – Swedish Tosca Cake
Adapted from Swedish Food
110 grams/3.8 ounces butter, room temperature
3/4 cup + 2 tablespoons superfine sugar
1/2 cup flour
2 cups + 1 teaspoon almond flour
1 teaspoon baking powder
1/4 teaspoon salt
125 grams/4.4 ounces butter
1/2 cup light brown sugar
1 teaspoon salt
1/4 cup milk
1 1/2 cups flaked almonds
Greaseproof a springform cake tin and preheat the oven to 180ºC/350F.
Place the butter in a bowl and beat on medium until light and fluffy, approximately 3 minutes.
Add the sugar and beat for a further 5 minutes until combined and fluffy.
Add in one egg at a time and beat until combined, approximately 1 minute per egg.
In a separate bowl, sift the flour, almond flour, baking powder and salt. Add to the butter mixture and fold until combined.
Pour into the cake tin and spread out evenly. Bake for 50 minutes.
Meanwhile, place the butter, sugar, salt, milk and flaked almonds in a saucepan on medium heat until the butter has melted, sugar has dissolved and the mixture has thickened, approximately 5 minutes.
Spread the caramelized almond mixture over the cake evenly and return to the oven for a further 10 minutes until golden.
Remove from the oven and allow to cool in the tin for 10 minutes.
Carefully remove the cake from the tin and allow to cool fully.
Slice and serve with lightly whipped cream.