Toscakaka – Swedish almond cake with a twist

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Toscakaka – Swedish almond cake with a twist

Hello everyone. Spring is finally here and I can’t wait to start experimenting with all the typical spring flavours in my next desserts. I love this time of year. The trees are all lovely and green and the flowers start blooming. And the best thing is… It’s strawberry season again! With all these new flavours to work with, I was a little confused and uninspired. I was trying to find a really special recipe to make for the first day of spring, but nothing seemed to be good enough. I only had one constant thought, Lemon. This is probably my favourite ingredient to bake with. It makes everything super moist and delicious that I just can’t get enough of it. However, I could not find a recipe that would bring my love for lemon and the spring flavours together. So of course the first thing I did was searching on my idol’s blog Call Me Cupcake and something caught my attention. In one of her latest blog post, Linda made the Toscakaka, a swedish vanilla cake made with caramelized almonds. I was pretty convinced to make it but, when I read the recipe, there was something missing for me. That was when I decided to incorporate lemon in this already fabolous cake. So instead of making a simple vanilla cake for the base, I added lemon juice and a little sprinkle of lemon zest to the batter and voilà. Perfection. I hope you guys will give this beautiful recipe a go because it is absolutely worth it! Let me know if you try my version, I’d love to see the result!


For the lemon cake:

  • 100 gr butter
  • 2 eggs
  • 140 gr sugar
  • 1 tsp vanilla extract
  • 120 gr flour
  • 1 tsp baking powder
  • 50 ml milk
  • 1 lemon, juice and zest

For the topping:

  • 100 gr butter
  • 90 gr sugar
  • 2 tbsp flour
  • 100 gr flaked almonds

Preheat oven to 175°C. Grease a 23-24 cm cake pan with a removable bottom. Sprinkle pan with bread crumbs or flour. Melt butter and let cool. Beat the eggs, sugar and vanilla until very light in color and texture, about 2-3 minutes.
Mix flour and baking powder in a small bowl. Gently stir the flour mixture into the egg mixture. Add melted butter, milk, lemon juice and zest and stir very gently until batter is smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 20-25 minutes or until cake is just set (to ensure it can hold up the topping). While the cake is baking, prepare the topping.

Put the butter, sugar, flour, milk and almonds in a saucepan and stir until everything is melted. The mixture should bubble and become slightly thicker which should take about 2-3 minutes. Make sure to stir continuously. Remove from heat.
When the cake is done, remove it from the oven and spread topping over the cake.
Put the cake back in the oven, and bake for an additional 15-17 minutes or until top is golden and bubbling.
Let the cake cool in its pan for 10 minutes before sliding a knife around the edge and removing the sides. Let cool to room temperature. Slice it up and serve with a scopp of vanilla ice cream.



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