Here’s a recipe for Tosca Cake (Toscakaka), a popular Swedish almond caramel cake with a moist sponge and crunchy caramelized almond topping:
Tosca Cake (Toscakaka) Recipe
Ingredients:
For the Cake:
- 1/2 cup (120g) butter, melted
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) whole milk
- 1 1/4 cups (150g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Topping:
- 1/4 cup (60g) butter
- 1/2 cup (100g) granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp milk or heavy cream
- 1 cup (100g) sliced almonds
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the Cake Batter:
- In a mixing bowl, whisk the eggs and sugar until light and fluffy.
- Add the melted butter, milk, and vanilla extract. Mix until combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this into the wet ingredients, mixing gently until you get a smooth batter.
- Bake the Cake:
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Almond Topping:
- While the cake is baking, prepare the topping. In a saucepan, melt the butter over medium heat.
- Stir in the sugar, flour, and milk or cream. Once everything is combined, add the sliced almonds and stir well.
- Cook for about 2–3 minutes until the mixture thickens slightly.
- Add the Topping:
- After the cake has baked for 25–30 minutes, take it out of the oven.
- Spread the almond mixture evenly over the top of the cake.
- Return the cake to the oven and bake for an additional 10–15 minutes until the topping is golden and bubbly.
- Cool and Serve:
- Let the cake cool slightly in the pan before removing it.
- Serve warm or at room temperature, and enjoy!
Tosca cake pairs beautifully with a cup of coffee or tea!
