February 17, 2016

Toscakaka - Swedish almond caramel cake





As a Swede who bakes a lot, what I'm about to say next is a bit embarrassing.
I have never baked a toscakaka before.
Why, you wonder? I have no idea.
But now, I must say I'm very glad I finally did. Better late than never, right?
Not only is each slice a buttery, moist, fluffy, crunchy, caramelly piece of heaven, it's also incredibly easy to make.

I thought I'd come back (as you may have noticed, I haven't blogged in quite a while) with something really fancy, like a crazy layer cake or something, but I quickly realized that was way too ambitious for the state I'm in (Exhausted! Uninspired!).
Cause it's kind of hard to get back, so I thought I'd make something very easy without compromising flavor. It worked out well, I must say. I think I happily announced finishing my new book about four months ago? Forget I even said that. Still working on it!
While I'm working on finishing that book, you go right ahead and make this cake. Ok?








TOSCAKAKA -SWEDISH ALMOND CARAMEL CAKE
Serves 10

Recipe adapted from here

For the cake
100 g (1 scant stick) salted butter (if using unsalted, add 1/8 tsp salt to the batter)
2 eggs
2/3 cup (140 g) granulated sugar
1/4 tsp vanilla powder (or 1 tsp vanilla extract)
3/4 cup + 1 1/2 tbsp (120 g) all purpose flour
1 tsp baking powder
3 tbsp + 1 tsp (50 ml) milk or half & half

For the topping
100 g (1 scant stick) salted butter (if using unsalted, add 1/8 tsp salt to the topping)
1/3 cup + 1 tbsp (90 g) granulated sugar
2 tbsp all purpose flour
2 tbsp milk or half & half
100 g (about 1 cup) flaked almonds


Cake
1. Preheat oven to 175°C (350°F).
2. Grease a 23-24 cm (9 or 9.5-inch) cake pan with a removable bottom. Sprinkle pan with bread crumbs or flour, make sure you get some on the sides of the pan aswell.
3. Melt butter and let cool.
4. Beat the eggs, sugar and vanilla until very light in color and texture, about 2-3 minutes.
5. Mix flour and baking powder in a small bowl. Gently stir the flour mixture into the egg mixture. Add melted butter and milk and stir very gently until batter is smooth.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes or until cake is just set (to ensure it can hold up the topping). While the cake is baking, prepare the topping.

Topping
1. Put the butter, sugar, flour, milk and almonds in a saucepan and stir until everything is melted. The mixture should bubble and become slightly thicker which should take about 2-3 minutes. Make sure to stir continuously. Remove from heat.
2. When cake is done, remove it from the oven and spread topping over the cake.
3. Put the cake back in the oven, in middle/top position and bake for an additional 15-17 minutes or until top is golden and bubbling.
4. Let the cake cool in its pan for 10 minutes before sliding a knife around the edge and removing the sides. Let cool to room temperature. This cake is amazing on its own but it's not a bad thing serving it with a scoop of vanilla ice cream...






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46 comments:

  1. What a unique cake! I've never tried something like this before but I love caramel cake so it must be good!
    Kari
    www.sweetteasweetie.com

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    1. It sure is! Let me know if you try it :-)

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  2. Absolutely gorgeous! The added caramel to this almond cake is wonderful!

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  3. i looooove your country. my boyfriend was missing chokladboll, so he just made at home.
    definitively trying this one! and some semlor! <3

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    1. Aww, sweet! They are delicious and so simple to make :-) <3

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  4. Don´t worry about this uninspiring period, dear Linda!! That´s quite normal for a person who is working too hard in many simultaneous projects. I just want to tell you how much I´ve enjoyed (and ´m still enjoying) with your last book (whose Spanish edition was published some months ago).

    Take care of yourself, Linda.
    Marta (Sweet & Home)

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    1. Thank you Marta <3 I'm so so happy you're enjoying my book! It truly means a lot to me. Take care! x

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  5. Aw Linda, I'm sorry to hear you are feeling a hasten and uninspired, Bless you. Take care of yourself. Cake looks delicious, I must try this out X x

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    1. Thank you so much for your kind words, Jane! I'll be back on track very soon. xx

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  6. Aww! For being "exhausted and uninspired" (I HEAR YA LOUD AND CLEAR!!) this is still so beautiful and truly damn delicious looking! Hang in there, sweet friend! Sending ya love! xo

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    1. But spring makes everything easier, doesn't it?? I can feel it coming now :-) How are you? It's been so long. xoxo

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  7. This recipe looks incredible, I can't wait to try it! On a side note, I tried many of your cake recipes over my winter break, and they were a huge hit with my family. I love the way your instructions are always so easy to follow (even for beginners like me) and how beautifully you photograph all of your creations. You actually inspired me to study abroad in Sweden! I'll be in Stockholm next year, and I can't wait to experience it :)

    Ria

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    1. Let me know if you do, Ria! Aww, I'm soo glad to hear that, makes me very glad to hear. Best compliment :-) Oh, really?? How exciting! Hope you will enjoy Stockholm! It's a great city for sure!

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  8. Such an interesting cake! The crunchy topping on a soft cake also seems so attractive. I'm not used to Swedish baking but I love learning about it through your blog. Best of luck with your new book!

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    1. It really is a great combo! Hopefully there will be many more Swedish recipes on here :-) Thank you for your encouraging words!

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  9. Dear Linda, I missed your posts! After working on your book and so much creating, it's completely normal that you had to take a bit of a break and recharge. Beautiful, soft, delicate, pretty... I could go on forever on what I love about these photos and styling! <3

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  10. La proverò di sicuro adoro le torte con la frutta secca e questa somiglia molto alla torta della nonna che si fa con i pinoli. Un abbraccio, Imma

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  11. This cake looks delightful. I love anything with almonds in. I did notice I hadn't seen an update from you in a while, good to have you back.

    I hope that you're not too exhausted :-)

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    1. Thank you Angela! It's absolutely delicious :-)
      And thanks for your kind words! As spring is approaching, I'm definitely getting more energy!

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  12. I love the natural look of this cake, so pretty!

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    1. Thank you!! Sometimes it's fun to make something simple and fuss-free :-)

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  13. I had never heard of Toscatarta until I came across it in one of Rachel Allen's books. I made it a little while ago and it's so nice! Love your photos :)

    http://rosiebakes.com/toscatarta-swedish-almond-cake/

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    1. Ahh, nice!! Isn't it delicious? One of my favorites. Thank you for your kind words!

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  14. This cake is beautiful! I love the flowers in the photos <3

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  15. Such a stunning cake, the caramel topping is so lovely!

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    1. Thank you so much, Laura!! The caramel topping is the best part :-)

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    2. Beautiful work, Linda!! I LOVE the flowers you chose to go with this- so making me hope for spring!! Good luck on the book, almost there hey?! xx

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  16. Hey Linda, do you think this cake goes well with a few apple slices added on top of the basic layer? It looks marvellous and I would like to bake it for my apple-loving family.

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    1. Hi Inga! I'm sure that would taste amazing!! I'm not sure if they would stay on top though but you could always try. Or you could dice them and mix them into the batter. Let me know how it goes!

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  17. Thanks for the recipe, just made it today and it was really good. The thick layer of almonds was really rich and crunchy which contrasts perfectly with the cake itself. Also, it tastes even better with ice cream. My husband and kids loved it. I think a small slice with coffee in the morning is in order.

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    1. SO glad you enjoyed the cake! It is indeed better with vanilla ice cream :-)

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  18. Linda, I just love your photos and recipes. They are amazing. I bought your book and it is a big help for me getting my own blog started. Maybe you can visit it one day ;) (pumpkinupyourlife.wordpress.com) Best wishes.

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    1. How sweet of you, thank you!! I'm so very glad my book is helping you with your blog, it looks great! x Linda

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  19. SO inspiring as usual!!!!! This is beautiful! I am trying this recipe today:) hugs from Mexico!!

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    1. Thank you Olga! Hope you enjoeyd it! x Linda

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  20. I've already baked this cake twice, every time it's a success. Thank you, the recipe is GREAT. Bye :)

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    1. Ohh, thank you for this! I'm so glad you like the cake :-)

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  21. I tried this cake last Friday and it was a big success! Will be baking it again soon. :)

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    1. Yaaay! I'm so happy it was a success! :-* Thanks for leaving a comment!

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  22. Definitely trying this one soon, never tried anything quite like it:)

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Thank you so much for leaving a comment!