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Toscakaka (Almond Caramel Sponge Cake)

6th January 2019 by Louise
Toscackaka
Toscakaka

January is a quiet month for work and although I relish the time off from cooking mass quantities of food I do get bored quickly. And when I am bored, I bake. This last week my frame of mind was such that I just didn’t know what to do with myself, I then realised that it had been far too long since I last made a cake; Personally I’m not one for a heavily iced buttercream cake, my preference is an uncomplicated, simple, rustic and easy to make bake. This is all of that.

Toscakaka is a traditional Swedish and Finnish cake comprising of a light, moist and buttery sponge topped with a heavenly, crunchy almond caramel. Some recipes call for buttermilk in the ingredients, I like to use milk and then add a teaspoon of lemon juice.  As you can imagine the topping is pretty sweet therefore I’ve cut back on the sugar in the sponge and added the zest of half a lemon.  This cake is luscious when it’s served still warm from the oven but it’s also good on the second or third day.

Grease the tin well with butter and dust with a coating of flour then line the bottom with parchment paper, for extra reassurance that it won’t stick.

*For your information I used a non stick tin.

Just Baked Toscackaka
Just Baked Toscakaka, cool in the tin
Toscakaka
Print Recipe

Toscakaka (Almond Caramel Sponge Cake)

Prep Time25 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert/Fika
Cuisine: Swedish
Servings: 8 portions

Ingredients

  • 110 g Butter
  • 135 g Caster sugar
  • 150 g Plain flour
  • 1 1/2 tsp Baking powder
  • 3 large Eggs
  • 1/2 Lemon zest
  • 50 ml Milk
  • 1 tsp Lemon juice

Topping

  • 90 g Flaked almonds
  • 25 g Light brown sugar
  • 50 g Caster sugar
  • 90 g Unsalted butter
  • 1/4 tsp Maldon salt
  • 2 tbsp Plain flour
  • 2 tbls Double cream

Instructions

  • Preheat the oven 160C Fan/325F, grease a 23cm cake tin with butter then dust with a coating of flour and line with base with parchment paper.
  • Melt the butter the in a saucepan, add the milk and lemon juice and set to one side to cool slightly.
  • Whisk the eggs, sugar in a free standing mixer or electric whisk until pale, thick and creamy, this will take a good 5 minutes.  Sift the flour with the baking powder and zest the lemon over the top of the flour.  Carefully fold a third of the flour into the egg with a metal spoon or a spatular, trying not to knock any of the air out of the egg mixture, next fold in half of the butter mixture, then another third of the flour, then finally the rest of the butter and flour.  Be very gentle to conserve as much volume as possible.  
  • Carefully pour the batter into the prepared cake tin and bake in the centre of the oven for 25 minutes.
  • Now prepare the almond caramel.  Place the butter in a saucepan and melt, add the flour and stir.  Now add the sugars, cream salt and almonds, stir and simmer gently for a minute or two until it thickens slightly.  Set to one side (this must be hot to pour over the cake) Once the cake has been in the oven for 25 minutes, gently spoon the almond caramel over the top of the cake and return to the oven.  Increase the oven temperature to 185C and bake for a further 10-12 minutes.
  • Remove from the oven and cool in the tin for 30 minutes before turning out onto a plate.  Serve with yogurt or cream.

 

Toscakaka with Yogurt
Toscakaka with Greek style Yogurt

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Category: Autumn, Baking, Fika, Nordic, Recipes, Spring, Summer, WinterTag: almonds, cake, caramel
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When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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