Saffron and Orange Toscakaka Cake
- 2 1/4 cups (270 g) all-purpose flour / 1 7/8 cups (270 g)
- 1 1/2 cups (300 g) granulated sugar / 3/4 cup plus 2 tablespoons (300 g)
- 10 tablespoons (140 g) unsalted butter, softened / 1 1/4 sticks (140 g)
- 2 large eggs (100 g)
- 1 1/2 cups (360 ml) whole milk, at room temperature / 1 1/2 cups (360 ml)
- 1 1/2 teaspoons (6 g) baking powder / 1 1/2 teaspoons (6 g)
- 1/4 teaspoon (0.25 g) saffron threads / 1/4 teaspoon (0.25 g)
- 1 orange, peeled and grated (about 120 ml) / 1/2 cup (120 ml)
1. Preheat your oven to 350°F (175°C). Grease and flour a 9 1/2-inch (24 cm) springform pan.
2. In a small saucepan, melt the butter and saffron over low heat, whisking until smooth.
3. In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add the melted butter mixture, milk, flour, and baking powder. Mix until just combined, then fold in the grated orange peel.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30 minutes or until the edges are set and the center is still slightly jiggly.
6. While the cake is baking, prepare the tosca topping. In a medium saucepan, combine the sugar, milk, and butter. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes or until the mixture reaches 235°F (118°C) on a candy thermometer. Remove from heat and stir in the chopped nuts and orange peel until they are evenly coated.
7. Remove the cake from the oven and let cool for 5 minutes. Spread the tosca topping evenly over the top of the cake, then return it to the oven for an additional 10 to 15 minutes or until the topping is caramelized and crispy. Let cool completely before serving. Exercise caution when handling hot surfaces and sharp knives during preparation.
- Mixing bowls
- Whisk
- Rubber spatula
- 9 1/2-inch springform pan
- Saucepan
- Candy thermometer
- Wooden spoon
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