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A toscakaka cake on a white plate with one slice removed, placed in a side plate with a dollop of cream on top.

Toscakaka - Swedish Tosca cake

If you haven't tried a Toscakaka cake before, you're in for a TREAT! This is a Swedish almond caramel cake with a feather light, moist sponge and a sticky, nutty, caramel topping.
Don't be intimidated to make a Tosca cake yourself. With easy step-by-step instructions provided below, anyone can make this cake, and, in less than an hour!
5 from 56 votes
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Course: Dessert, Snack
Cuisine: Swedish
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 servings
Calories: 429kcal
Author: Maretha Corbett

Equipment

  • 1 23cm/9" round springform cake tin
  • 1 large frying pan - preferably non-stick

Ingredients

For the sponge

  • 100 grams unsalted butter
  • 4 eggs - room temperature
  • 170 grams caster sugar
  • 2 teaspoons vanilla extract
  • 200 grams all purpose flour
  • 1.5 teaspoons baking powder
  • ½ teaspoon salt
  • 100 grams buttermilk

For the almond caramel topping

  • 125 grams flaked almonds
  • 125 grams unsalted butter
  • 125 grams light brown sugar
  • ½ teaspoon salt
  • 3 tablespoons milk

Instructions

Prepping

  • Line a 23cm/9" round springform tin with parchment paper.
  • Toast the almonds in two batches in a large frying pan until a very light golden brown. Keep the almonds aside in a bowl.
    Set the pan aside to make the caramel topping in later.
    125 grams flaked almonds
  • Melt the 100g unsalted butter for the cake in the microwave. Set aside to cool.
    100 grams unsalted butter
  • Preheat the oven to 170℃/338℉/gas mark 3

To make the sponge

  • Add the eggs, caster sugar and vanilla extract to a large mixing bowl. Beat at a high speed until light, creamy and thick.
    This will take about 5 minutes with an electric hand mixer and slightly less time in a stand mixer.
    4 eggs, 170 grams caster sugar, 2 teaspoons vanilla extract
  • In a separate bowl, combine the flour, baking powder and salt.
    200 grams all purpose flour, 1.5 teaspoons baking powder, ½ teaspoon salt
  • Using a spatula or large spoon, add ⅓ of the flour to the egg mixture and lightly fold it in, taking care not to knock out the air.
  • Add all the buttermilk and fold it in.
    100 grams buttermilk
  • Add the second ⅓ of the flour and fold in.
  • Add in all the melted butter from earlier and fold it in.
  • Add the final ⅓ of flour and again, fold it in. Scrape the sides and bottom of the bowl to ensure all the ingredients are incorporated.
  • Pour the mixture into the prepared cake tin. Knock it on the counter three times to get rid of any large air bubbles in the batter.
  • Bake for 25-30 minutes or until the top is a light golden brown, the centre feels firm and a cake tester comes out clean.
  • Temporarily remove the cake from the oven and turn the oven up to 200℃/392℉/gas mark 6.

Make the almond caramel topping

  • Slice the 125g of butter into smaller pieces. It will help it melt faster.
    125 grams unsalted butter
  • Using the same frying pan as earlier, add the butter, light brown sugar, salt and milk.
    Over a medium-low heat, melt the butter and keep stirring, combining it with the rest of the ingredients.
    125 grams light brown sugar, ½ teaspoon salt, 3 tablespoons milk
  • Turn up the heat to medium-high and bring the mixture up to a bubble. Let it cook undisturbed for about 2 minutes.
    It should get thicker and become a rich caramel colour. Test it by giving it a stir. If it looks like it's 'pulling' away from the sides as you scrape it, it should be ready.
    Important - Take care not to overcook the caramel. Err on the side of undercooked rather than overcooked, which will instead result in a sticky, unusable caramel. In a large frying pan, this really won't take much longer than 2 minutes at a medium-high heat.
  • Remove the caramel from the heat and stir in the flaked, toasted almonds from earlier.
  • Spoon the mixture over the surface of the cake and spread it out equally with the back of a spoon.
  • When the oven's preheated up to 200℃/392℉/gas mark 6, put the cake back in the oven and bake for a further 7-8 minutes until the top is a rich, golden brown.
  • Remove the cake from the oven and allow it to cool inside it's tin for 15 minutes.
  • Using a knife or offset spatula, run it alongside the edge of the cake to release it from the tin.
  • Unbuckle the springform tin and remove the collar. Allow the cake to cool down to room temperature before slicing.

Notes

Lining the cake tin

We don't line the entire cake pan, only the bottom. We also don't treat the sides of the tin with a non-stick substance.
A wise baker once said to me that a cake needs something to 'cling' to when it rises. If the cake tin is coated with non-stick spray or butter, it becomes slippery, and the cake lacks something to cling to, resulting in limited rising.
If your pans tend to stick, the best option is to spread it with a very thin layer of butter and then flouring over it.

Don't over-toast the flaked almonds

When toasting the almonds, avoid browning them too much, as additional browning will occur when the almonds are baked with the caramel topping.

Beat the eggs and sugar well

Beating the eggs and the sugar until it's light, fluffy and creamy is a really important step. Don't stop until you reach that consistency.
Do your best to fold in the remaining ingredients very gently, preserving the air you've beaten into the egg mixture.

Use a large, non-stick frying pan for the caramel

Using a large non-stick frying pan is the best option for making caramel.
If you use a small saucepan, the limited surface area and the greater distance between the top of the caramel and the base of the saucepan can make it more challenging to achieve good caramelisation.

Keep an eye on the caramel topping when it's in the oven

When the cake is in the oven for the second round, it's important to closely monitor the caramel top during the last minute or two. It tends to brown more quickly towards the end.
Open the oven door to get a better idea of the colour, as a dark oven door can sometimes deceive your eyes.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 429kcal | Carbohydrates: 53g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 346mg | Potassium: 302mg | Fiber: 3g | Sugar: 33g | Vitamin A: 119IU | Calcium: 121mg | Iron: 2mg