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
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)
2/3 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
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.
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…
Kari Guastella says
What a unique cake! I've never tried something like this before but I love caramel cake so it must be good!
It sure is! Let me know if you try it 🙂
Absolutely gorgeous! The added caramel to this almond cake is wonderful!
Thank you Katrina! <3
Rebecca Sá says
i looooove your country. my boyfriend was missing chokladboll, so he just made at home.
definitively trying this one! and some semlor! <3
Aww, sweet! They are delicious and so simple to make 🙂 <3
Marta Estevez says
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)
Thank you Marta <3 I'm so so happy you're enjoying my book! It truly means a lot to me. Take care! x
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
Thank you so much for your kind words, Jane! I'll be back on track very soon. xx
Coco Cake Land says
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
But spring makes everything easier, doesn't it?? I can feel it coming now 🙂 How are you? It's been so long. xoxo
Ria Parab says
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 🙂
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!
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!
It really is a great combo! Hopefully there will be many more Swedish recipes on here 🙂 Thank you for your encouraging words!
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
Aww, thank you dear Lili! <3<3
Dolci a gogo says
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
Hugs back! :-*
Angela - Patisserie Makes Perfect says
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 🙂
Thank you Angela! It's absolutely delicious 🙂
And thanks for your kind words! As spring is approaching, I'm definitely getting more energy!
Lillian Schaeffer says
I love the natural look of this cake, so pretty!
Thank you!! Sometimes it's fun to make something simple and fuss-free 🙂
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 🙂
Ahh, nice!! Isn't it delicious? One of my favorites. Thank you for your kind words!
genevieve @ gratitude and greens says
This cake is beautiful! I love the flowers in the photos <3
Thank you so much <3
Amy | Foodetcaetera says
This is gorgeous!!!!
Thank you Amy! :-*
Laura (Tutti Dolci) says
Such a stunning cake, the caramel topping is so lovely!
Thank you so much, Laura!! The caramel topping is the best part 🙂
Christiann Koepke says
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
Inga H. says
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.
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!
Inga H. says
Thanks for answering. I will give it a try this weekend and tell you how it turned out.
Mrs. R says
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.
SO glad you enjoyed the cake! It is indeed better with vanilla ice cream 🙂
Musings on Dinner says
I love the lighting in these photos. The blue is so melancholy but beautiful
Pumpkin up your life says
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.
How sweet of you, thank you!! I'm so very glad my book is helping you with your blog, it looks great! x Linda
Louise | Cygnet Kitchen says
So pleased to see you back, I hope you are feeling better, Linda. I have made a Toscakaka before and it was very good but the caramel topping was a little hard. I am definitely going to have another go using your recipe, it looks just wonderful.
SO inspiring as usual!!!!! This is beautiful! I am trying this recipe today:) hugs from Mexico!!
Thank you Olga! Hope you enjoeyd it! x Linda
I've already baked this cake twice, every time it's a success. Thank you, the recipe is GREAT. Bye 🙂
Ohh, thank you for this! I'm so glad you like the cake 🙂
I tried this cake last Friday and it was a big success! Will be baking it again soon. 🙂
Yaaay! I'm so happy it was a success! :-* Thanks for leaving a comment!
So sad I juste try it and it's a desaster the layer on top go down when I poured on the cake 🙁
Never mind it was my friend's fault she did something wrong with the oven!!!!!!
Butter and Stuff says
Definitely trying this one soon, never tried anything quite like it:)
Hi! I´m Gabi and I´m from Slovakia. I found this blog only few weeks ago and I said I had to bake something from your recipes. I´ve chosen this cause I love almonds! Now the cake is baked a I´m looking forward to eat it. 🙂
Hello, do you typically use salted butter in your cakes? would using unsalted make a big difference in the taste of this cake?
Hello! I always use salted butter. If using unsalted, add another 1/8-1/4 tsp salt 🙂
Linda, I discovered your blog a week ago! I am an amateur and still very new, making my first steps in this “magic of baking”, so to speak! Of course, there are times when my experiments leave me sad and frustrated… I just wanted to say a huge Thank You to you – I tried your chocolate roll vertical cake last week and now this almond pie, and both turned out amazing!!! I am so happy, your blog made me feel so inspired! ? I am definitely subscribing! ?
Hello Elina! Aww, I’m SO glad you enjoyed both recipes! Baking can be quite frustrating, I know about that part.. 😉 x Linda
Jasdeep Dhillon says
I have been following you for a while and love your posts, I finally made this toscakaka today and it’s hit! Thank you for the recipe!
Yaay! So glad you liked it :-* Thank you for the kind comment!
Ah!!! This cake turned out so wonderful. perfectly gooey and crunchy and best served with vanilla ice cream. To be honest I’ve finished half of this cake in 2 days myself, so good! Thank you so much Linda for always sharing such beautiful recipes. You are extremely inspiring 🙂
Soo glad you enjoyed it, Sanya!! Yay! I have to admit it’s one of my favorites too. SO simple to make and so good 🙂 Thanks for leaving such a sweet comment!
this loooks amazing! just discovered your blog! <3 it! Just wondering where you got the cake plates photographed in this post? thanks xx
Hi Holly! They’re by Gefle, a Swedish brand! Thanks for your kind words 🙂
Shaweta Malik says
I came across your blog yesterday. Since yesterday I am just hooked to your blog. It’s beautiful and your pictures are so pretty . A quick question about this cake. If I bake this cake in mini Bundt Tins, will it work or I should use normal cake pan only. Secondly if I use cardamom seeds also in this cake, will it taste good.
Hi! I’d recommend using a regular cake pans, or smaller cake pans and not bundt pans (the cake batter will work as a bundt though). And yes, cardamom would taste amazing!