Tosca Cake Recipe (Toscakaka)

Feature image for tosca cake, showing two slices ready for serving.

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A soft cake topped with crunchy, caramelized almonds, Tosca Cake (Toscakaka) is excellent with coffee or tea. Enjoy a slice (or more) of this authentic Swedish treat for your next snack or dessert! Absolutely delicious!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: Swedish

Servings:

Calories: 361kcal

Author: Neriz

Equipment

Ingredients

For tosca cake:

100 grams butter (about 7 tablespoons), plus extra for greasing
1/3 cup milk
125 grams flour (about 3/4 cup)
1 teaspoon baking powder
2 medium eggs
1/2 cup sugar
2 to 3 tablespoons breadcrumbs, for preparing pan

For tosca glaze:

100 grams butter (about 7 tablespoons)
70 grams sugar (about 1/3 cup)
2 tablespoons flour
2 tablespoons milk
1 cup almonds, flaked, heaping

Instructions

Make toscakaka batter:

Preheat your oven to 180°C (350°F).
Grease an 8-inch cake pan with butter and dust it with breadcrumbs; then set it aside.
Combine milk with butter in a small saucepan.
Place over low heat until the butter melts, then set aside to cool.
(NOTE: No need to boil the milk and melted butter).
Strain and combine flour and baking powder in a medium bowl.
Using a separate and larger bowl, mix eggs and sugar.
Add the cooled milk and melted butter and continue mixing.
Add the strained flour and baking powder.
Mix the toscakaka batter gently --- just enough to combine everything.
Pour the batter into the greased cake pan.
Place the pan in the middle of the oven for about 20 minutes.

Make toscakaka topping:

While waiting, prepare the glaze by combining all the remaining ingredients in a saucepan: almond flakes, butter, sugar, milk, and flour.
Place over low heat until the butter completely melts.
Simmer for about 3 minutes until it slightly thickens.
Remove your tosca cake from the oven and pour the glaze on top.
Use a spatula to spread it out a bit --- does not need to be perfect or even since it will automatically spread while cooking.
Place the pan back in the oven for 15 to 20 minutes or until the glaze turns deep golden in color.
Take your pan out of the oven and set it aside to cool.
Remove your tosca cake from the pan and slice --- serve and enjoy!

Notes

Cook’s Tip: If you want a thicker tosca cake, use a 7-inch cake pan --- but a 9-inch pan is too big for this recipe, and you will end up with a toscakaka that’s too thin.
See the helpful tips section in the post for more.

Nutrition