Toscakaka: Swedish “Tosca” Cake
Toscakaka: Swedish “Tosca” Cake is sweet, sticky, chock full of nuts and so delicious!
What does Tosca mean?
Toscakaka translates to Tosca Cake. I had originally assumed that Tosca was the Swedish word for Tuscan, as in coming from the Tuscany region of Italy. Not so says wikipedia! Apparently no one can agree on where the name actually comes from. Some think it’s from the opera Tosca. Others think it might come from the Spanish word “tosca”. Nobody knows the true origin but the recipe was first published in the 1930s and has been popular since.
Buns, cakes, cookies, oh my!
In Sweden you can find many things labeled Tosca-something. Toscabullar (tosca buns), toscakaka (tosca cake), and toscakakor (tosca cookies). The “Tosca” refers to nuts, usually almonds plus something else, in a loose caramel sauce baked on top of something. My tosca is exactly that. Nuts in a light caramel sauce, poured over almond cake and rebaked so they stick together.
Almond Cake
Speaking of the almond cake I am so happy to finally be sharing this recipe! It’s just 3 ingredients, accidently gluten free and incredibly moist. We used to make this cake at the bakery I worked at and I always loved the days we would trim the huge slabs of cake into bars and I could snack on all the trim.
Serving
This cake is great served as a cake would normally be, where everyone takes slices. It also works great when cut into bars. The bars can be kept in the freeze, well wrapped in plastic or in a plastic container, for several months. They come up to room temperature in just 15-20 minutes. This way you can take one out at a time and eat when you want, or bake ahead for your next party.
No matter the time of year, or whether it’s for yourself or for a crowd, Toscakaka: Swedish “Tosca” Cake is always a good idea!
Toscakaka: Swedish “Tosca” Cake
Ingredients
Tosca Topping
- 100 g butter
- 100 g sugar
- 100 g honey
- 100 g cream
- 100 g toasted hazelnuts
- 100 g roasted and salted almonds
- 50 g toasted walnuts
- 50 g toasted pumpkin seeds
Almond Cake:
- 300 g almond paste
- 180 g eggs
- 150 g butter
- Pinch of salt
- Almond extract optional
- Vanilla extract optional
Instructions
Tosca Topping:
- In a pot, combine 100g of butter, 100g of sugar, 100g of honey, and 100g of cream.
- Place the pot on the stove over medium heat and stir occasionally as it comes to a boil.
- Boil the mixture until it reaches a temperature between 107°C and 110°C, or until it turns a light golden brown.
- Once ready, remove from heat and quickly stir in the toasted nuts and seeds. Ensure they are fully coated in the sauce.
- Pour the mixture into a bowl or container and let it cool at room temperature while preparing the cake.
Almond Cake:
- Grease a 19x26cm pan or a 23cm round pan with oil. Line the pan with parchment paper and oil it again.
- Grate 300g of almond paste. If mixing by hand, grating the almond paste helps it incorporate better.
- In a bowl, combine the grated almond paste and gradually add 150g of butter, 1 tablespoon at a time. Make sure each tablespoon is fully mixed before adding the next one. The mixture will become smoother and more manageable as more butter is incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition. The batter will continue to loosen as you add the eggs.
- Add a pinch of salt, a few drops of almond extract (optional), and a splash of vanilla extract (optional). These extracts enhance the flavor of the cake.
- Pour the cake batter into the prepared pan and smooth the top.
- Bake in a preheated 190°C oven until the cake is golden brown and the center is no longer jiggly, about 15 to 20 minutes.
- Once baked, remove from the oven and let the cake cool.
Assembly
- Top the cooled cake with the prepared Tosca almond topping, spreading it evenly over the surface.
- Return the cake to the oven and bake again until the syrup is bubbling and the nuts are deeply toasted.
- Allow the cake to cool before serving.