Toscatårta (Swedish Almond Cake) Recipe

Toscatårta

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.

Toscatårta

Adopted from recept.nu

Ingredients

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

Directions

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



Toscatårta

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