Swedish Almond Cake
Enjoy this Swedish Almond Cake, also known as Toscakaka. This recipe combines a moist vanilla sponge cake base with a generous layer of caramelized almonds on top.
Servings 10
Calories 539kcal
Ingredients
Cake
- 110 grams / 3.8 ounces butter room temperature
- 200 grams / ¾ cup + 2 tablespoons superfine/caster sugar
- 220 grams / 4 large eggs room temperature
- 80 grams / ½ cup plain flour
- 200 grams / 2 cups + 1 teaspoon almond flour
- 4 grams / 1 teaspoon baking powder
- ¼ teaspoon sea or kosher salt
Topping
- 125 grams / 4.4 ounces butter
- 100 grams / ½ cup light brown sugar
- ½ teaspoon sea or kosher salt
- 60 milliliters / ¼ cup milk
- 200 grams / 1 ½ cups flaked almonds
Instructions
Cake
- Line a springform cake tin with parchment paper and preheat the oven to 180ºC/350F.
- Place the butter in a bowl and beat on medium until light and fluffy, approximately 3 minutes.
- Add the sugar and beat for a further 5 minutes until combined and fluffy.
- Add in one egg at a time and beat until combined, approximately 1 minute per egg.
- In a separate bowl, sift the flour, almond flour, baking powder and salt. Add to the butter mixture and fold until combined.
- Pour into the cake tin and spread out evenly. Bake for 50 minutes.
Topping
- Meanwhile, place the butter, sugar, salt, milk and flaked almonds in a saucepan on medium heat until the butter has melted, sugar has dissolved and the mixture has thickened, approximately 5 minutes.
- Spread the caramelized almond mixture over the cake evenly and return to the oven for a further 10 minutes until golden.
- Remove from the oven and allow to cool in the tin for 10 minutes.
- Carefully remove the cake from the tin and let the cake cool fully on a wire rack.
- Slice and serve with lightly whipped cream.
- Dig in!
Video
Notes
- Almond meal: Ground almonds or almond flour might be what you refer to as what is called almond meal here. Finely ground almonds create a beautiful and soft texture to our cake.
- Slivered almonds: The slivered almonds help compliment the light almond flavor in the cake and finish our cake with a beautiful rustic appearance. If you cannot source the almonds or don't eat them, you could substitute with flaked coconut, though this would likely change the taste of the cake.
- Don't skip whipping that butter: Whipping the butter allows as much air to be mixed in which results in the overall light spongy texture in the cake, you won't want to skip this step!
- A springform cake tin is best here: You will want to remove the cake from the tin whilst still warm otherwise the caramelized almond topping will stick to the tin and make it incredibly difficult to remove once it has cooled which means unclipping the springform tin is a better choice here.
- Cake tin: The round cake pan used here was a 20cm or 8 inches springform pan. It is not recommended to use a cake tin larger than 23cm's or 9 inches due to the height of the cake being much thinner and the layer potentially not spreading across the entire surface.
- Loose almonds: If any of the almonds come free whilst you're removing the cake tin, press them firmly back onto the cake and the sticky warmth will hold them in place as the cake cools.
Nutrition
Calories: 539kcal