5 from 1 vote

Tosca Cake

A buttery cake with a delicious almond topping from the kitchens of Sweden
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 servings
Author: Greg Patent


  • fine dry breadcrumbs (for dusting the cake pan)
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 3/4 cup castor sugar
  • 1/3 cup cream
  • 115 grams salted butter (melted and cooled until tepid)


  • 115 grams salted butter (room temp)
  • 1/2 cup castor sugar
  • 2 tablespoons plain flour
  • 2 tablespoons milk
  • 1 1/2 cups flaked almonds


  • Preheat oven 180C/350F and spray a 25cm/10inch springform pan with cooking spray then dust with breadcrumbs.
  • Sift 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 and cream until just incorporated.
  • 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 milk 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. Use a knife to loosen the edges of the cake from the pan.