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Tosca Cake The Scandia Barn 2 eggs 1 cup sugar ½ tsp. salt 1 tsp. vanilla ¼ cup cream 1 cup plus 1 Tbsp. flour ¼ tsp. salt 1½ tsp. baking powder ½ cup melted butter For the topping: ⅓ cup almonds, sliced ¼ cup butter, melted 3 tbsp. sugar 2 tsp. cream 1 Tbsp. flour Beat eggs, sugar and vanilla together until fluffy. Add dry ingredients and cream. Add melted butter stirring well. Pour into a well-greased and crumbed 9 inch pie pan. Bake at 325o for 30 minutes. For the topping, combine all ingredients in a small saucepan, heat and stir constantly until mixture begins to bubble. Remove from the heat and beat briskly. After baking remove the cake from the oven and spread the topping gently over the top. Return the cake to the oven on a cookie sheet (to prevent burning) and bake at 375o until the topping bubbles, about 5 minutes. Serve warm. Scandia Bar was a gift shop and restaurant in a barn in the country west of Rochester, and the fore-runner of the Rochester Folk Art Guild in Middlesex, an artists' cooperative south of Canandaigua. When it morphed from one identity to the other, the owners produced a collection of their recipes, this being one, and sold many of the shop fixtures. I had just won a tri-fecta at Batavia (the only big winning bet, ever) and with it I bought all the plates (at least three dozen) used in the restaurant - a grapevine pattern around the edge in a sage green and blue made by Arabia. I loved both the plates and the Scandia Barn recipes. |
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