The Musette: Toscakaka

This is my spin on the classic Toscakaka, typically a light sponge topped with caramelised almonds. My version uses a moister and denser ground almond based cake, which makes it feel a little more indulgent with a full on almond flavour.

Nobody is quite sure whether the cake was originally created in Sweden, Denmark or Norway, but it is definitely Scandinavian! The origin of the name is equally uncertain with two rival theories. Some believe it was named after Puccini’s Tosca, but others think the recipe was originally based on almond cakes from Tuscany. Whatever the origin, there is no doubt that this remains one of the most popular cakes in Sweden.

If you’ve never tried this Swedish classic, think of a rich, buttery cake with a topping of toasted almonds and caramel. It’s a bit like baking a giant florentine on a cake, which is every bit as delicious as it sounds. This version also includes a little grated marzipan in the caramel for extra almondy chewiness.

Ingredients (serves 8)

Cake
  • 40g (3 tbsp) unsalted butter, at room temperature
  • 100g (1/2 cup) caster (confectioner’s) sugar
  • 2 large organic eggs
  • 90g (1/3 cup) Greek yoghurt
  • 50g (1/4 cup +1t bsp) plain (all purpose) flour
  • 100g (1 cup) ground almonds

Topping

  • 50g (31/2 tbsp)unsalted butter
  • 25g (2 tbsp) caster sugar
  • 100g (7 tbsp) marzipan, grated
  • 25g (2 tbsp) double (heavy) cream
  • 10g (1 1/4 tbsp) plain flour
  • 60g ( 1/2 cup) slivered almonds
  • Icing sugar, to dust

Method

1.Line the base of a 20cm (8″) round cake (preferably loose-bottomed) tin with greaseproof (parchment) paper and grease the base and sides with a little extra butter. Pre-heat the oven to 180°C /fan 160°C/360°F/ gas 4., fan 160°C).

2. To make the cake, place the butter into a large bowl and using an electric mixer beat the butter until light and creamy, about 3 minutes. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs a little bit at a time, beating until fully combined. Then stir in the remaining ingredients. Pour the batter into the prepared tin (pan) and gently level out. Bake in the preheated oven for 30 minutes.

3. Meanwhile, make the topping. Melt together the butter, sugar and marzipan in a saucepan over a low heat. Take the pan off the heat, add the cream, flour and almonds, and mix.

Toscakaka: Swedish Caramel-Almond Cake | the Sunday Baker

3. Meanwhile, make the topping. Melt together the butter, sugar and marzipan in a saucepan over a low heat. Take the pan off the heat, add the cream, flour and almonds, and mix.

4. After 30 minutes, remove the cake from the oven. Pour the topping over the cake, ensuring it covers the surface, then return to the oven for six to eight minutes, until golden. Set aside to cool, then remove from the tin. Dust with icing sugar just before serving.

Toscakaka - Barnfamilj.se

4. After 30 minutes, remove the cake from the oven. Pour the topping over the cake, ensuring it covers the surface, then return to the oven for six to eight minutes, until golden. Set aside to cool, then remove from the tin. Dust with icing sugar just before serving.

5. Allow the cake to cool for 10 minutes before turning out onto a wire rack to cool completely.

Toscakaka (Swedish Caramel Almond Vanilla Cake) - Domestic Gothess

Dust with icing sugar just before serving and enjoy!

17 Comments on “The Musette: Toscakaka

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