Hotel Chocolat Easter Treats & Toscakaka Cake
With Easter just around the corner, Hotel Chocolat offered to send me some of their seasonal treats to sample, which I obviously gratefully accepted - I'm only human! Hotel Chocolat never disappoint with their innovative seasonal chocolate collections, and this year is no different with their Egglet H Box providing a sophisticated and interesting alternative to your traditional Easter Egg.
With fifteen little Egglets in ten different flavours ranging from a zingy Raspberry Truffle to a boozy Calvados Caramel, there really is something for everyone. My personal favourites were the Coffee Caramel (the ideal after-dinner treat) and the Speckled Praline - a smooth and moreish nutty centre sealed in caramel chocolate speckled with vanilla seeds - A-mazing. So amazing, in fact, that it has inspired the following Toscakaka recipe…
Toscakaka is a Swedish cake with a vanilla and orange flavoured sponge and a chewy, almondy, caramely topping that oozes into the sponge when baking and gives the cake a praline-like flavour. It is really simple to make, and would make an ideal Easter centrepiece if you're feeding friends and family next weekend. Scroll down for the full recipe…
You will need…
150g caster sugar
Zest of 1/2 an orange
1tsp vanilla extract or paste
150g plain flour
1 tsp baking powder
A pinch of salt
75 ml milk with a drop of lemon juice
75 g butter - melted
And for the topping…
150g toasted flaked almonds
125g soft light brown sugar
2 tbsp whiskey
You will need to…
- Preheat the oven to 180C and grease and line a 9 inch springform tin.
- In a large bowl whisk together the eggs, sugar, vanilla and orange zest until thick and pale.
- Sift in the flour, baking powder and salt and gently fold into the egg mixture.
- Mix together the melted butter and milk, then fold this into the cake mixture too.
- Pour the mixture into your prepared tin and bake for 20 minutes.
- In the meantime, make the praline-like topping by combining the almonds, sugar and butter in a small saucepan.
- Bring this mixture to a rapid boil and cook for about a minute, then remove from the heat and stir in the whiskey.
- After 20 minutes, carefully take the cake out the oven and gently spoon the almond mixture on top, taking care not to disturb the partially cooked sponge.
- Return the cake to the oven to cook for another 15 minutes or until a skewer comes out clean.
- Leave to cool in the tin and serve with a generous sprinkling of icing sugar.
Enjoy! C x