Swedish almond cake/ toscakaka

[KC2]

I am planning to make this cake https://www.theguardian.com/food/2020/f ... ake-recipe but am really wondering if the double cream in the topping is necessary?
I have single cream and yogurt, but don't want to buy a whole pot of double cream specially for 25g!

My feeling is that single cream would be fine, what do you think?

Thx

[scullion]

i think that maybe reduce the (single) cream to 15-20g and add another 10-5g of butter with the cream to equal up the fat content that the double cream would have had - if you see what i mean.

[Suelle]

[KC2]

Thank you both! I'm afraid I didn't think about the marzipan and just bought bog standard Sainsbury's ... which is only 25%

In the unlikely event of me needing to buy it again I'll know what to look for, although, as you say, Suelle, it may not be easy to get the good stuff!

[Suelle]

[KC2]

Well, it's made now, and cooling in the tin ...

[Suelle]

[earthmaiden]

Do let us know what its like! It looks lovely.

[KC2]

Will do! I'll try and post a pic as well ...

[KC2]

Well, the taste was great (I added some almond essence to the topping after Suelle pointed out how little almond was actually in the marzipan!)

I wasn't quite sure what texture to expect. It is very dense and quite moist. I'm not sure that "cake" is a good description! Not over sweet despite the marzipan.

I would definitely recommend it in terms of an easy, unfussy recipe- which is exactly what I wanted! And it tastes good! It's almost simpler than my other great standby, Claudia Roden's orange and almond cake - which is also not really a "cake" in the usual sense! and I will certainly make it again. It needed longer than the suggested 6-8 mins to brown, once I'd added the topping.

I've finally worked out how to shrink photos so they post easily so you can see for yourselves how it came out I'd be interested to find out what you think if anyone else decides to try it! I'll post a link and a pic on the What have you baked today? thread as well.

[Suelle]

Well done! Looks like my kind of thing!

I Googled this cake, and, looking at the images, there seems to be a wide variety of cake bases used. Some look like this recipe and some look much lighter.

[earthmaiden]

It looks lovely - with that topping! I hadn't registered that the cake used ground almonds. I found some of the comments below the recipe in the Guardian interesting. The use of baking powder to lighten it was mentioned. I've never used baking powder with ground almonds (which are being called 'almond flour' in low carb recipes!) and don't know if it works well or not. Almond cakes can be a bit claggy sometimes.

This one has a seal of approval anyway!

[KC2]

[patpoyntz]

I’ve just made it! Haven’t tasted it yet, but it looks and smells good. My topping is maybe a little too brown...
Very quick and easy to make.

[patpoyntz]

It is delicious...just the sort of cake I like...moist and quite dense, but not heavy, and not sickly sweet.
I think you could have it as a pudding cake with whipped cream or maybe stewed fruit.

[KC2]

[patpoyntz]

Just an ordinary one...I make my own marzipan at Christmas, but always have a emergency bought one on standby... a Tesco one this time. I will freeze the rest in portions for further cakes.
After our tasting test, I served the rest as a pud for the visiting family tonight after a big roast beef dinner, and they all loved it (served with pouring cream)

[KC2]

Good idea re freezing the marzipan in portion sizes, patpoyntz