Saturday, December 24, 2011

Toscatårta (Swedish Almond Cake) Recipe


When I arrived in Sweden I started working for a company that had a very nice tradition. Every Wednesday afternoon we had a cake or something sweet. Mostly Swedish baked goods were offered and this gave me an opportunity to familiarize myself with what Sweden has to offer. Toscatårta or Swedish almond cake was one of my favourites. 

Toscatårta looks like a simple basic cake but don’t let the looks fool you. The cake is rich and moist, topped with crunchy buttery sweet almonds. It is divine.

Toscatårta is baked either in small oval baking forms for single servings or as a large cake. You can bake them in muffin trays if you want. 

When looking for recipes I noticed that, generally speaking, there were two versions. The version I selected has eggs in the cake base. The other version has no eggs, it is more like a tart. What we were served at work was the tart version but I decided to make the cake version because its slightly lighter. The texture is  a bit different but there are no compromises in taste.

Adopted from

For base
2 eggs
200ml sugar
50 grams butter
200 ml flour
2 teaspoons baking powder
100 ml cream or milk, or a mixture

For Almond Sugar Topping
50 grams butter
75 ml sugar
50 g (little over ½ cup) almonds flakes
1 tablespoon milk
1 tablespoon flour

  1. Heat oven to 175C/350F. Butter a 9 inch pie plate, sprinkle with bread crumbs and remove excess
  2. Melt butter in a saucepan and allow to cool.
  3. Beat eggs and sugar until light and fluffy, add melted butter and mix
  4. In a separate bowl sift flour and baking powder and mix them.
  5. Add the flour mixture and cream or milk to the egg mixture and combine to form a smooth batter
  6. Pour batter into a greased pan and bake at the bottom of the oven for about 25 minutes.
  7. While the cake is baking prepare the almond sugar topping. Add all the ingredients in a saucepan. Melt over low heat for a minute until all the ingredients combine
  8. Spread the almond sugar topping over the cake after it has been baked. Bake the cake for a further 20 minutes until it is golden
  9. Toscatårta



    1. Yum! I might just try this. Sounds like a very sweet cake tho. But I can't resist anything with crunchy almonds.

    2. ping: its actually not so sweet. The amount of sugar can be reduced though.

    3. really to make this kind of pastry I can still make it for the new year.

    4. I love the name :D It sounds so mystical and tasty at the same time! Your suggestion of using muffin tins for this cake is very interesting and I'd love to see how it'd look :)

    5. A delicious looking cake! I love Scandinavian baking.

      Best wishes for 2012!



    6. The one that they serve in Ikea must be the tart version. Your cake looks buttery and good with the almonds on top!

      Happy New Year!

    7. Catalina: it does! There is only one way to find out how it looks:)

      Rosa: thank you

      lifeisfull: yes it would be the tart version. The tart version is more popular than the cake version


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