Toscakaka - Swedish Almond Cake With Caramel Almonds
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
-
Servings
12
-
Calories
292 kcal
-
Course
Dessert
Toscakaka - Swedish Almond Cake With Caramel Almonds
Description
Toscakaka begins with a light batter of eggs whipped with sugar until fluffy, into which plain flour, baking powder, and ground cardamom are gently folded along with melted salted butter and buttermilk. The fragrant cardamom adds warmth to the soft sponge. The batter is baked in a multicooker for about 1 hour and 10 minutes, ensuring an even, moist cake.
Meanwhile, the caramel almond topping is prepared by simmering light brown sugar, butter, milk, and salt until thickened, then adding flaked almonds and cooking briefly more. This caramel almond mixture is spread over the warm cake, which is placed under a high grill for a few minutes to caramelize and crisp the topping. The result is a cake with a tender crumb beneath a rich, crunchy almond caramel layer.
The cake offers a harmonious combination of soft, spiced sponge and sweet nutty topping, suitable for serving sliced alongside coffee or tea. The use of a multicooker baking program simplifies the cooking process, making it accessible for various kitchens. From the original source, this adaptation preserves the Scandinavian influence and texture balance.
Ingredients
For the sponge cake:
- 150 g (5.3oz) plain flour
- 1 tsp baking powder
- 0.75 tsp ground cardamom
- 3 egg
- 125 g caster sugar
- 75 g (2.6oz) butter melted, salted
- 75 ml (0.33 cup) buttermilk
For the caramel almond topping
- 100 g (3.5oz) light brown sugar
- 100 g (3.5oz) butter
- 2 tbsp milk
- ½ tsp salt
- 100 g (3.5oz) almonds flaked
- ½ tsp salt
Instructions
- Mix together the flour, baking powder and cardamom in a bowl and set aside.
- In a large bowl, beat together the eggs and sugar using an electric whisk until light and fluffy.
- Gradually and alternating between them, fold in the flour mix, butter and buttermilk into the egg mix until well combined.
- Lightly oil the inside of the Multicooker Redmond bowl and add in the cake batter.
- Lock the Multicooker lid, select the bake programme and set the timer for 1 hr 10 mins.
- Bake until the programme finishes and carefully transfer the warm cake unto a grill tray.
- Just before the cake finishes baking, quickly make the almond caramel topping.
- Add the sugar, butter, milk and salt to a pot, carefully mix the ingredients and bring to a simmer. Let the mix simmer for about 5-6 mins till thick and slightly darker. Stir in the almonds and simmer for another min.
- Preheat the grill to high, and glaze the still warm cake with the caramel almond topping, and grill the cake for about 5 mins to brown the almonds.
- Let the almond cake cool completely on a wire rack before serving.
Notes
- This recipe is adapted from Scandilicious Baking by Signe Johansen, preserving the traditional Swedish almond cake style.
- Using a multicooker for baking creates a moist and even sponge layer without a conventional oven.
- Grill the caramel almond topping briefly to achieve a crisp, golden finish without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 73mg | 24% |
| Sodium | 325mg | 14% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 440IU | 9% |
| Calcium | 66mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
