Swedish Almond Cake Toscakaka with Spelt Flour
My Swedish Almond Cake is moist, buttery with a crunchy caramel almond topped cake; called Toscakaka or a Swedish visiting cake. A perfect simple yet impressive looking cake that is quick and easy to prepare. I have made this almond cake with white Spelt flour. I have also baked this with store-bought gluten-free flour or baked with plain (all-purpose) flour. I love the crunchy almond top, you could et this warm, but I prefer the cake cooled then the almond top is even crunchier.
Where Does Swedish Almond Cake come from?
This recipe is also called Toscakaka (Swedish). According to what I read on the internet, it dates back to the 1930s–40s; either from Toscana, Italy (Tuscany) ("Tuscany") kaka (cake in Swedish). But I really don't know. I will ask more Swedes and let you know.
My Swedish almond cake was first inspired by a baker https://www.poiresauchocolat.net. I tweaked the method, ingredients and topping, made this with spelt flour and in a small baking tin.
Takes = 20 minutes
Bakes = 40 minutes
Makes = 8-10 slices 20cm (8 inches) cake tin
- White Spelt Flour (or gluten-free flour) – 125g (3/4 cup + 2 tablespoons)
- Caster sugar – 100g (1/2 cup)
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Fine salt – 1/4 teaspoon
- Unsalted butter, softened – 75g (1/2 cup + just under 1 tablespoon)
- Large Eggs – 2
- Vanilla extract – 1 teaspoon
- Milk (oat milk or almond milk is ok too) – 70ml (1/4 cup + 1 tablespoon)
Crunchy Caramel Almond Topping
- Flaked almonds – 50g (1/2 cup)
- Unsalted Butter (or salted butter and leave out the salt) – 75g (1/3 cup)
- Light brown sugar – 75g (packed 1/3 cup)
- Milk – 25ml (6 teaspoons)
- Salt – 1/4 teaspoon
Preheat oven for 20 minutes before baking to 160˚C/320˚F fan-forced. Then grease a 20cm, 8" round springform tin and line the bottom with baking paper. I bake this on another baking tray to avoid any leaks from the springform tin.
WHISK flour, baking powder, baking soda, salt and sugar together. Slowly add in softened butter as you mix on low on a stand mixer with a paddle attachment or with your electric beaters. Then on medium for a few minutes until the butter is broken down into small pieces. This method is called reverse creaming.
ADD in the eggs one at a time, and mix until the egg yolk is dispersed this take about 20 seconds. Stop and scrape the bowl down as you go. Then add in vanilla and the milk and combine until smooth for about 30 seconds, be careful not to over-mix.
POUR into the prepared tin and bake for 25-30 minutes until golden brown and the top is firm (it needs to take the weight of the almonds). I think it is best to lower your oven tray to the lower third of your oven.
CARAMEL almond topping. Melt butter, brown sugar, milk in a small saucepan until bubbly and thick. Stir in the almonds and remove from the heat.
Once the cake is baked, remove the cake and turn the oven up to 180˚C fan, 200˚C. Spread over the almond caramel, then bake on a tray for an extra 10 minutes (in case your tin leaks). If the almonds have slid down to the edge of the cake, gently scrape back while the cake is still warm. Allow cool for 10 minutes on the bench, then remove the outside cake ring, you may need to use a silicone spatula to release the cake gently from the edge. Then allow the cake to cool for at least an hour. It is better served at room temperature once it has cooled. Or if you can't wait serve the cake warm with vanilla ice cream. It will keep moist in a sealed container for 2-3 days at room temperature. We love this cake with vanilla ice cream, but also perfect on its own for FIKA, morning or afternoon tea. Or even a sneaky breakfast cake (shhh, don't tell my mum).