How to Make Swedish Almond Cake (Toscakaka): A Slice of Sweet Tradition

Swedish Almond Cake, or Toscakaka as it’s known in its homeland, is a delightful treat that combines a buttery, crisp base with a chewy, caramelized almond topping. Imagine biting into a cookie that transforms into a decadent cake – that’s Toscakaka! This recipe will guide you through each step, making it easy to recreate this Swedish classic in your own kitchen.

A Taste of Sweden in Every Bite

Toscakaka originates from the Toscana region of Sweden, hence its charming name. It’s a staple at Swedish gatherings, often enjoyed with a cup of coffee or tea. The beauty of this cake lies in its simplicity – a handful of basic ingredients come together to create a symphony of textures and flavors. The buttery base provides a delightful crunch, while the caramelized almonds offer a delightful chewiness and nutty sweetness. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is approachable and sure to impress.

Ingredients You’ll Need

For the Cake Base:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Almond Topping:

• 1/2 cup sliced almonds
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tablespoons unsalted butter, melted
• 1 tablespoon heavy cream

Tools of the Trade

• Measuring cups and spoons
• Mixing bowls
• Electric mixer
• 9-inch springform pan
• Parchment paper

Let’s Get Baking!

Making the Cake Base:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal later.

2. Cream together the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.

3. Add vanilla and dry ingredients: Beat in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

4. Press into the pan: Transfer the dough to the prepared springform pan. Use your fingers or the back of a spoon to evenly press the dough into the bottom of the pan.

Creating the Almond Topping:

1. Combine topping ingredients: In a medium bowl, combine the sliced almonds, granulated sugar, light brown sugar, melted butter, and heavy cream. Stir until well mixed and the almonds are evenly coated.

2. Spread topping over the base: Spoon the almond topping evenly over the prepared cake base, spreading it gently to the edges.

Baking and Cooling:

1. Bake to perfection: Bake the cake in the preheated oven for 30-35 minutes, or until the topping is bubbly and golden brown.

2. Cool completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will allow the topping to set and prevent it from crumbling when cut. Once completely cooled, carefully run a knife around the edge of the cake to loosen it from the pan, and then remove the sides of the springform pan.