Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Here's a recipe for a classic Swedish cake that I've been making for quite a few years. I'm sharing it with you, as I've got several Tosca-inspired recipes coming up, so I've got something to link to :) It's a simple sponge cake that's brought to another lever by a crispy and buttery almond topping. Here's a basic version that I love. But a friend of mine adds a large grated apple to the base, just to make it moister (though it's by no means a dry sponge cake to start with).
A true keeper and a star on any coffee table.
Have you tried a Tosca cake before? And which yummy variations on the theme can you think of?
Swedish Tosca Cake
(Toska kook)
Serves 8-10
3 large eggs
200 ml sugar
400 ml plain/all-purpose flour
1.5 tsp baking powder
100 ml milk
125 g butter, melted and cooled
Tosca topping:
75 g butter
100 g almond slices
150 ml sugar
4 Tbsp whipping/double cream
1 Tbsp plain flour
First make the sponge cake: whisk eggs and sugar until thick, pale and creamy. Mix dry ingredients, then fold gently with milk and melted butter to the egg mousse.
Pour the batter into a buttered and lined 25 cm springform tin. Bake in a pre-heated 200 C/400 F oven for 20 minutes.
Mix the tosca topping ingredients in a small saucepan and bring to the boil. Spoon onto the half-baked cake.
Bake in a 225 C oven for another 10 minutes, until the topping is lovely golden colour and cooked.
Read more about Tosca Cake:
Several variations on the Tosca theme on Anne's Food
Clivia's Tosca Cake
Evelin's Tosca cookies
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