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Almond Cake- Toscakaka

This lovely cake is another test into the world of Swedish recipes. It was absolutely delicious and so beautiful!
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: Swedish
Keyword: almond cake, almond recipes, dessert ideas, dessert recipe, swedish desserts, swedish food, swedish recipes, toscakaka
Servings: 12 servings
Author: Amy- A Red Spatula


  • 5 ounces butter, softened
  • 1/2 cup sugar or other sweetened of choice, preferably granular.
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup all purpose flour You can also sub this for whole wheat pastry
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons milk


  • 3/4 cup sliced almonds
  • 2 ounces butter
  • 3 tablespoons sugar
  • 1 tablespoon flour
  • 2 tablespoons heavy cream


  • Preheat oven to 375 degrees.
    Prep pan. I used an 8 inch round pan. I sprayed it and cut a parchment piece to go in bottom of pan as well. This isn't a must, but makes removing the cake from the pan much more simple. Set aside.
    In small bowl, combine flour, baking powder, and salt. Set aside.
    Next cream butter and sugar in another larger bowl until lightly and fluffy. Add in eggs and vanilla and mix until blended. Add in half the flour mixture and mix again until almost combined. Add in milk and mix again. Finish with the last of the flour mixture. Each addition should take no more than 15-20 seconds to mix. If you mix more, it will over mix it.
    Pour batter into pan and place in oven.
    Let this bake for 15-20 minutes. This is kind of the tricky part. You will need to add the caramel almonds to the top and bake another 7-10 minutes. So the cake needs to be baked and set enough to hold the weight of the almonds, but not too done, or it will be dry after you add the almonds and bake.
    So about 5 minutes before your cake is ready for the almond mix, combine all topping ingredients to heavy bottom pan and turn on medium heat. Cook these about 5 minutes and spread across top of cake.
    Return cake to oven and continue to cook until cake is golden brown. I needed mine to brown a little more quickly as my cake was about done, so I turned the oven on broil. If you choose to do this, make sure and keep an eye on the cake. It will brown quickly!!
    Remove from oven and let it cool about 10 minutes. Remove cake from pan and continue to cool until you are ready for it. We served our's with a simple dollop of whip cream and blueberries. It was delicious!
    Now, sit back and enjoy. You deserve it!