Tosca Cake is a Swedish almond cake that’s easy to prepare and a delight to eat! It combines the nuttiness of almonds in a caramelized topping with a moist, buttery cake which is perfect for any occasion.
Why you’ll love this recipe
This Swedish Tosca cake has got to be one of the most delicious cakes ever! Not only is this cake tasty and easy but it has its own baked-on almond topping!
To make this cake, the batter is partially cooked then the almond glaze is spread over the top and the cake is returned to the oven until the glaze caramelizes.
Also known as Toscakaka, this Swedish almond cake is rich with butter and cream which makes it super moist. You’ll love the caramelized almond topping which will fill your house with the smell of caramel and toasted almonds.
Tosca cake has a tantalizing combination of crunchy topping against the tender buttery cake. While it’s perfectly acceptable to serve all by itself, a dollop of Mascarpone Cream would make a delicious addition!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredients
This Tosca Cake recipe uses simple ingredients that you’ll probably already have on hand.
- Eggs - at room temperature
- Sugar - superfine for easy dissolving
- All Purpose Flour
- Baking Powder - make sure it’s fresh
- Butter - use salted butter for this recipe
- Cream - or whole milk would work as well
- Vanilla Extract - or almond extract
- Sliced (Flaked) Almonds - substitute slivered or chopped
Variations
While not traditional for Tosca cake, almonds can be substituted for almost any chopped nuts.
- Macadamias
- Pine nuts
- hazelnuts
Instructions
Preheat the oven and prepare a springform pan as per the recipe card below.
- Whisk together flour and baking powder.
- Beat the eggs and sugar until thick and fluffy. I like to use a stand mixer or a hand held electric mixer. You could simply use a wire whisk and a bowl.
- Turn the mixer to a low speed and mix in the flour/baking powder then the butter, cream and vanilla extract. Take care not to overbeat.
- Pour the cake batter into the prepared pan and bake until golden brown but not cooked through.
- Combine the topping ingredients in a saucepan while the cake is cooking. Heat the topping gently stirring constantly. It will become the consistency of a thick cream sauce.
- Dollop spoonfuls of the topping over the cake and carefully spread to cover the top then return to the oven to finish cooking.
Tips for Success and FAQ’s
- Take care not to overbeat or the cake will be tough. Mix until the flour is only JUST blended in.
- Prepare the topping and have it hot when the cake is ready.
- The cake needs to be almost completely cooked so that it doesn't sink in the middle when topping is added
- Run a knife around the edge of the cake before it is completely cold and the topping has hardened. By doing this you’ll be able to remove the cake easily and the caramelized topping won’t stick to the edges of the springform pan.
Possibly this could be named after Puccini's opera, Tosca or it could be because of its similarities to a Tuscan Almond cake. I’m not actually sure.
A springform pan is a cake pan with removable sides, available at most kitchen stores. Springform pans are ideal for cakes with baked-on toppings which might otherwise be damaged when removing from a regular cake pan. If you don’t have a springform pan, use a regular cake pan which has been lined with on the bottom
I have not tested this recipe with gluten free flour but I can't see why not. If you have experience in baking with gluten free flour (which I don't) do try, I'd love to know the results.
This cake is best when very fresh. However I have stored it in an airtight container for a day or two. The topping will soften a bit when stored but will still be delicious.
Serving Suggestions
Tosca Cake is amazing fresh out of the oven with a cup of coffee or tea. But it also doubles as a fantastic dessert because it is so moist and tasty. Serve a wedge with a dollop of thick cream or vanilla ice cream and fresh seasonal fruit. Everyone will love this dessert!
More recipes with almonds
Torta Caprese - a flourless chocolate cake
Almond Biscotti - plus all you need to know about how to make biscotti
Raspberry Almond Bars - a quick and adaptable dessert bar that’s super buttery
Torta Sbrisolona - a traditional giant cookie from northern Italy
Orange Almond Cookies - the perfect dunking cookie
Made this recipe?
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Tosca Cake Recipe
Ingredients
- 1 cup all purpose (plain) flour
- 1 teaspoon baking powder
- 2 large eggs
- ¾ cup superfine(castor) sugar
- ⅓ cup cream
- 2 teaspoons vanilla extract
- ½ cup (1 stick/115 grams) salted butter melted and cooled until tepid
Topping
- ½ cup (1 stick/115 grams) salted butter very soft room temperature
- ½ cup superfine (castor) sugar
- 2 tablespoons all purpose (plain) flour
- 2 tablespoons cream
- 1 ½ cups sliced (flaked) almonds
Instructions
- Preheat oven 350ºF/180ºC and spray a 8 inch/20cm springform pan with cooking spray then dust with all purpose flour.
- Whisk together flour and baking powder.
- In a bowl, (I used a stand mixer but use a hand held if that what you have) beat the eggs and sugar until thick and fluffy.
- On low speed mix in the flour mixture and then the butter, cream and vanilla until just incorporated. Don't over mix!
- Scrape into the prepared pan and spread evenly.
- Bake for 25-30 minutes until golden brown but not cooked through.
Prepare the Topping
- This topping needs to be used while warm so time it to be ready when cake is. In a saucepan mix the butter, sugar, flour and cream then add the almonds and mix well. Stir over medium heat for 3 to 5 minutes until it is very warm. It won't boil but will be the consistency of a thick cream sauce.
- Remove cake from the oven. Dollop spoonfuls of the topping over the cake and spread with the back of a teaspoon evenly.
- Return the cake to the oven for another 20-25 minutes until golden and the topping is bubbling. Be careful that it doesn't burn.
- Remove the cake from the oven and cool in the pan for 5 minutes then use a knife to loosen the edges of the cake from the pan. Loosen the springform sides and remove. Allow the cake to cool.
Notes
- Be careful not to overbeat
- Make the topping while the cake is cooking and have it hot
- Cook the cake until almost done before adding the topping
- Run a knife around the edge of the cake before it is completely cold and the topping has hardened.
- Store in an airtight container for a day or two.
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
lyn
Heaven on a plate
Tina
Hi Marcellina
This cake looks delicious. I was wondering if I can substitute nondairy milk for the cream? Thanks Tina
Marcellina
Hi Tina, I've never done that but I can't see why not. There may be a few differences depending on how much fat is in the nondairy milk but I don't think you'll notice that much. Let me know how it turns out.