Ingredients For the Dessert 125 g Unsalted Butter (Melted) 120 ml Full Fat Milk 1 Pinch Sea Salt 190 g Blackberries 150 g Caster Sugar 1 g Baking Powder 1 tsp Vanilla Extract 160 g Plain Flour 1 Egg For the Topping 100 g Caster Sugar 75 g Blanched Almonds 1 Pinch Sea Salt 100 g Unsalted Butter 2 tbsp Full Fat Milk 2 tbsp Plain Flour * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Blackberry Tosca Cake by Dan Serves 10 Total 1 hour 5 minutes Oven Temp 175 °C - 50 minutes Difficulty Super Easy Chef Nichole Accettola Method Grease a 9 inch cake tin and place in the center of a baking tray in order to avoid any spills as the cake batter is quite liquidy. In a small saucepan over a medium-high heat, melt the butter and set aside to cool. In a large bowl whisk the egg until fluffy and increased in volume. Add the sugar and mix until it turns a pale yellow. Add the melted butter, milk and vanilla extract and beat together. Add the flour, baking powder and salt and mix until the batter is lump-free. Pour into the cake tin and smooth with a spatula. Distribute the blackberries evenly on top (it's ok if they sink a little) and bake for 30 minutes. When the cake is baking it is time to make the topping, begin by slicing the almonds. Then in a saucepan over a medium-high heat combine the butter, sliced almonds, sugar, flour, milk and salt, stirring as the butter melts. Once bubbles begin to form at the edge of the pan decrease the heat and stir nonstop for around 3 minutes. When the mixture has thickened that a spoon or spatula leaves a track as you stir, remove the pan from the heat. Remove the cake from the oven after 30 minutes and add the topping on top of the cake, using a spatula to spread evenly. Bake for another 15-20 minutes and then allow the cake to cool completely before removing it from the cake tin.