This is my spin on the classic Toscakaka, normally made with a light sponge topped with caramelised almonds. My version uses a moister and denser ground almond based cake, which makes this feel a little more indulgent with a full on almond flavour. Edd Kimber
|225 g||(1 cup)||unsalted butter at room temperature|
|200 g||(7 oz)||caster (superfine) sugar (¾ cup + 2 tbsp)|
|70 g||(½ cup)||plain (all-purpose flour)|
|1 tsp||baking powder|
|200 g||(7 oz)||ground almonds|
|200 g||(7 oz)||flaked (sliced) almonds|
|125 g||(4½ oz)||unsalted butter (½ cup + 1 tsp)|
|100 g||(½ cup)||light brown sugar|
|1 tsp||flaked sea salt|
1. Preheat the oven to 180°C (360°F, gas 4, fan 160°C).
2. Lightly grease a deep 20cm (8”) round cake tin (preferably loose bottomed). Line the base with parchment paper and set aside.
3. Place the butter into a large bowl and using an electric mixer beat the butter until light and creamy, about 3 minutes. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs a little bit at a time, beating until fully combined. Sift the flour, baking powder, salt and ground almonds over the butter mixture and gently fold together. Pour the batter into the prepared tin (pan) and gently level out. Bake in the preheated oven for about 50 minutes.
4. While the cake is baking, prepare the topping. Place all the topping ingredients into a medium pan set over medium heat and cook until the sugar and butter have melted and the caramel has thickened, about 5 minutes. Once the cake has cooked for 50 minutes, remove from the oven and carefully spread the topping evenly across the cake. Place back in the oven and cook for a further 10 minutes. Allow to cool for 10 minutes before turning out onto a wire rack to cool completely.
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