Swedish Almond Cake - Toscakaka

Name: Swedish Almond Cake - Toscakaka
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Cuisine: European
Ingredients: 18 tbsp Unsalted Butter (8 tablespoons unsalted butter (melted (1 stick)) + 10 tablespoons unsalted butter); 1 cup Granulated Sugar (1 cup white sugar (200g )); 4 pieces Egg (4 large eggs (room temperature)); 2 tsp Vanilla (2 teaspoons vanilla extract); 1.13 tsp Almond Extract (1 teaspoon almond extract (optional) + 1/8 teaspoon almond extract (optional)) — optional; 2 cup Almond Flour (2 cups almond flour (finely ground, 224g)); ½ cup All-Purpose Flour (1/2 cup + 2 tablespoons all purpose flour (75g )); 1 tsp Baking Powder (1 teaspoon baking powder); 1 ½ tsp Kosher Salt (1 teaspoon kosher salt + 1/2 teaspoon kosher salt); ½ cup Brown Sugar (1/2 cup brown sugar (100g)); ¼ cup Whole Milk (1/4 cup whole milk); 2 cup Almond (2 cups sliced almonds (200g))

Swedish Almond Cake - Toscakaka - Dessert (European)

60 minEuropean

Servings12

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Steps

1Cake
2Grease and line a springform 9-inch cake pan with parchment paper and preheat the oven to 350°F.
3Place the melted butter and sugar in a bowl and beat on medium until light and fluffy, about 4-5 minutes.
4Add in one egg at a time and beat until combined completely, about 1 minute per egg.
5Add in the vanilla extract, and almond extract and mix until combined.
6In a separate bowl, whisk together (or sift) the almond flour, flour, baking powder, and salt. Add to the butter mixture and fold until combined, being sure to scrape the sides of the bowl to ensure everything is incorporated.
7Pour into the cake tin and spread out evenly. Bake for 30-35 minutes, until golden brown, and the edges are beginning to pull away from the sides of the pan. The cake should spring back when touched. Don't turn off the oven!
8Almond topping
9Meanwhile, while the cake bakes, make the caramel almond topping. Place the butter, sugar, salt, milk, and flaked almonds in a saucepan on medium heat.
10Stir constantly until the butter has melted, the sugar has dissolved and the mixture has thickened. This should take about 5 minutes. After 5 minutes, remove the topping from the heat, and stir in the optional almond extract.
11When the cake comes out of the oven, pour the caramel almond mixture over top of the baked cake and spread in an even layer over top. Return the cake to the oven for an additional 10-15 minutes until the top is golden.
12Assembly
13Remove from the oven and allow to cool in the tin for 20 minutes or so to allow the brown sugar caramel sauce to solidify.
14Carefully remove the cake from the tin and let the cake cool fully on a wire rack.
15Slice and serve with a dusting of powdered sugar, berries, or whipped cream. Enjoy!
16Store leftovers in an airtight container at room temperature for up to 4 days. To freeze, wrap tightly in plastic wrap and store in the freezer for up to 6 months.