This caramel and almond cake, tosca cake or Toscakaka as the Swedes would call it, is one of my favourite cakes since I moved here. It’s such a simple cake but the combination of a thin crispy caramel layer mixed with almonds, poured over a simple sponge just works so well. Give it a try, you won't be disappointed!
Watch how to make them below:
Yields: 20cm cake (6-8 slices)
Preparation Time: 20 minutes
Baking Time: 40 minutes
Oven Temperature: 175°C (fan oven)
20cm or 8 inch spring form pan
135g caster sugar
120g plain flour (10% protein)
1 tsp baking powder
50 ml milk or cream
90g caster sugar
2 tbsp plain flour (10% protein)
2 tbsp milk
100g almond slices
extra butter & breadcrumbs for lining the pan
Preheat the oven to 175°C (fan oven).
Starting with the sponge base, in a small bowl, sift together 120g plain flour and 1 tsp baking powder. Set aside.
Melt 100g butter in the microwave or on the stove.
In a large mixing bowl, whisk together two eggs and 135g caster sugar until light and fluffy.
Gently sprinkle the dry ingredients into the large bowl and whisk on a low speed until combined.
Finally, add in 50ml milk and melted butter and continue whisking on a low speed until you have a smooth cake batter.
Line a 20cm spring form pan with baking paper on the bottom and if you want, you can grease the sides with some butter and cover with breadcrumbs.
Pour the cake batter into the pan and bake in the 175°C oven on the lowest rack for 20-25 minutes.
While the sponge is baking, we can start on the caramel. This should take around 10-15 minutes at most, and we want it to be ready just as the sponge is done so time these steps accordingly. Also, always be extra careful when working with caramel and hot sugar as it can cause serious burns.
To a saucepan, add 100g butter, 90g caster sugar, 2 tbsp plain flour, 2 tbsp milk and 100g almond slices. Alternatively, make the caramel first and add the almonds right at the end.
On a low-medium heat, melt the ingredients together until the caramel forms and thickens without bringing it to a boil. We want to avoid browning the caramel too much at this point as it will continue cook in the oven. We do not want burnt caramel
Once the sponge is ready and out of the oven, pour the hot caramel and almonds over the top, covering right up to the edges.
Return the pan back to the oven, this time baking on the middle rack of the oven for a further 15 minutes or until the caramel starts to caramelise and turn a lovely golden brown.
Allow the cake to cool completely before serving, but once the caramel is cooled slightly, it might be a good idea to run a knife along the edge of the pan to loosen and ease the cake from the pan later.