Tosca pie with walnuts from Under the Walnut Tree: Good Ideas from Our Kitchen by Anna Bergenstrom and Fanny Bergenstrom

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on August 16, 2015

    Despite the Italian sounding name "Tosca" actually refers to a cake topping made from buttery flaked almonds, common throughout Scandinavia. The cake underneath is usually a fairly simple white sponge; the whole cake ("Toscakaka") not dissimilar to a German "bee sting" cake. This recipe, however, uses a shortcrust pastry with a fudgey nutty filling, so that one's left with something more reminiscent of a pecan pie. That said, the result wasn't bad; the filling didn't set properly, but it tasted nice (albeit very sweet). I might be playing around with the quantities a bit to see if I can get it to perfection - as it's a handy recipe for using up some of my never-ending walnut stash!

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