Norwegian Toscakake

from ButterYum

makes 8 servings

Ingredients

Cake:

• 1 1/4 cups all purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon fine salt

• 4 egg whites, room temperature

• 4 egg yolks, room temperature

• 1/2 cup sugar

• 1/2 cup unsalted butter, melted and cooled

• 1 teaspoon almond extract

Almond Topping:

• 1/2 cup sugar

• 2 tablespoons all purpose flour

• 1/2 cup butter

• 2 tablespoons 2% milk

• 3/4 toasted sliced almonds

• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 350F and spray a 9-inch springform pan with non-stick baking spray; set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a separate bow, beat the egg whites until foamy.

4. Gradually sprinkle in the granulated sugar while continuing to beat until stiff peaks form, about 5 minutes; set aside.

5. In yet another bowl, whip the egg yolks for about 4 minutes until they are a light lemon color.

6. Gently fold the beaten yolks into the beaten whites.

7. Next, fold in the flour mixture in 4 batches, followed by the melted butter and almond extract.

8. Pour batter into prepared spring form pan and bake in a preheated over for 20-25 minutes.

9. To make the topping, in a small saucepan over low heat, combine the sugar, flour, butter, and milk, stirring constantly until thickened, about 1-2 minutes.

10. Remove from heat and add the almonds and almond extract.

11. Pour the topping over the cake and place under the broiler for 1-2 minutes until the topping turns golden brown.

12. Cool on wire cooling rack for 5 minutes.

13. Run a metal spatula around the sides of the pan to loosen.

14. Remove the sides of the pan and cool completely before serving.