Passionfruit and Espresso Tosca Cake

Image
INGREDIENTS:
makes one 9-inch round cake
or one 6-inch octagon and four 3-inch hexagonsfor cake

  • 58 g whole milk
  • 75 g passionfruit purée
  • 5 Tbspn (71 g) unsalted butter
  • 150 g all-purpose flour
  • 1 tspn baking powder
  • ½ tspn baking soda
  • ¼ tspn salt
  • 3 large eggs
  • 150 g sugar
  • 1 tspn vanilla extract

for topping

  • 150 g sliced almonds, toasted
  • 9 Tbspn (125 g) unsalted butter
  • 125 g light brown sugar
  • 50 g whole milk
  • ½ tspn salt
  • 1 tspn espresso powder
  • 1 vanilla bean, optional
  • flaked sea salt
METHOD:
  1. for cake. Preheat oven to 165° C. Grease one 9 x 3-inch pastry ring (or equivalent) and place on a parchment or silicone-lined baking sheet. Set aside.
  2. In a bowl, stir to combine the milk and passionfruit purée. Set aside.
  3. In a small, light-colored saucepan, melt the butter. Continue cooking until the solids drop to the bottom and the butter turns golden brown. Remove from heat and let cool to room temperature.
  4. Meanwhile, sift together the flour, baking powder, baking soda, and salt. Set aside.
  5. Suspend a mixer bowl over a pan of simmering water. Whisk the eggs, sugar, and vanilla extract in the mixer bowl until warm to the touch. Remove from the simmering water and continue whisking on high, until the mixture falls from the whisk in thick ribbons.
  6. In three additions, gently fold in the flour mixture, alternating with the passionfruit and milk mixture. Finally, fold in the melted browned butter, mixing just enough to incorporate the butter. Do not overmix.
  7. Immediately transfer the batter to the prepared pastry ring. Bake for 25 to 30 minutes until golden and set.
  8. for topping. When 15 minutes have passed in the baking time, start the topping. In a saucepan, combine the sliced almonds, butter, brown sugar, milk, salt, and espresso powder. Split the vanilla bean lengthwise, scrape the seeds into the saucepan, and add the pods. Cook over medium heat until the butter and sugar melts, then keep cooking for a few minutes longer, stirring frequently, while the mixture bubbles and thickens slightly. Remove from heat and remove the vanilla pods.
  9. Increase the oven to 200° C. Remove the cake from the oven and top with the prepared almonds, smoothing with the back of a spoon. Place the cake in the top third of the oven and bake for 8 to 10 minutes longer, until the glaze is dark brown and bubbling. Remove from the oven, sprinkle with a small amount of flaked sea salt, and let cool completely on a wire rack. To remove, slide a knife along the inner edge of the ring before lifting the ring off carefully.
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