Tuscan cake

Toscake is delicious for a party or just a weekday snack, with tea at 5 o’clock. It will stay in the cupboard for a few minutes.

Custard

75 g butter 2 tbsp wheat flour 0,5 dl sugar 0,5 dl honey or syrup 2 tbsp milk 100 g almond flakes

Preheat oven to 175°C. Take a loose baking dish (28 cm in diameter). Spread 1 tablespoon butter and breadcrumbs in the pan.

Whisk sugar and eggs until smooth. Melt the remaining butter in a saucepan and pour in the milk. Add the butter and the egg mixture to the butter and beat until smooth. Add the milk mixture to the sugar foam, add the spices and finally sift in the wheat flour. Mix well. Then pour the batter evenly into the baking pan and place in the oven for 20 minutes.

Custard:Melt the butter in a saucepan. Add the sugar, flour and syrup/honey and bring to the boil, stirring. Finally, add the almond flakes and stir.

Remove the base of the toffee cake from the oven, raise the heat to 200°C. Pour the icing evenly over the top of the toscakake and leave to gratinate in the oven for 5-10 minutes until the top is a nice brown colour. Allow the toscak to cool for a while and serve with tea.