Toscakaka (Swedish Caramel and Almond Cake)
This caramel and almond cake, tosca cake or Toscakaka as the Swedes would call it, is one of my all time favourites since I moved to Sweden. It's such a simple cake but the combination of a thin caramel and almond over a basic sponge is so perfectly balanced and as always, it goes perfectly with a cup of tea or coffee. Give it a try; you will not be disappointed!
Watch how to make them below:
Yields: 6-8 slices (approximately)
E Q U I P M E N T:
1 20cm or 8 inch spring form pan
I N G R E D I E N T S:
For the sponge base:
135g caster sugar
120g plain flour
1 tsp baking powder
50 ml milk or cream
For the caramel almond:
90g caster sugar
2 tbsp plain flour
2 tbsp milk
100g almond slices
extra butter for lining the pan
breadcrumbs for lining the pan
M E T H O D:
Preheat the oven to 175°C (convection oven/fan-assisted) and line the base of the springform pan with baking paper that is larger than the base. The overhang will make moving the cake later much easier. Line the edges of the pan with a thin layer of butter and breadcrumbs.
Step 1. DRY INGREDIENTS
Sift together the flour, and baking powder. Set aside.
Step 2. BUTTER
Melt the butter in a microwave or on the stove.
Step 3. EGGS AND SUGAR
Whisk together the eggs and sugar at a high speed until light and fluffy.
Step 4. MIX EVERYTHING
Add the dry ingredients to the eggs and sugar, whisking at a low speed until combined. Then add in the milk and melted butter, continuing to whisk it all together at a low speed.
Step 5. BAKE
Pour the cake batter into the springform pan and bake in the preheated oven for between 20-25 minutes on the bottom level of the oven.
Step 6. CARAMEL
While the sponge is baking, we can start working on the caramel topping. This will take around 10 minutes to make and our goal is to time it so that it is ready just as the cake comes out of the oven.
As always when working with caramel, take extra care when handling the hot sugar as it can cause serious burns.
To a saucepan, add the butter, sugar, flour and milk and heat on a low-medium heat until everything has melted and combined. Then we can add in the almonds and on a low heat, continue heating until the caramel thickens, without bringing it to a boil.
Step 7. BAKE AGAIN
Once the sponge is ready and out of the oven, pour all the caramel and almond topping and spread it over the top of the sponge. Then we can return the pan back to the oven, this time baking in the middle of the oven for a further 15 minutes or until the caramel is nicely browned and caramelised.
Allow the cake to cool completely before serving, but feel free to run a knife along the edge once the caramel has cooled to a manageable point to help ease the cake from the pan later.