Toscakaka – or Tosca Cake – is a delicate sponge cake that comes with a caramelised almond topping; it’s a simple recipe but with the gooey topping seeping into the cake and forming a crunchy praline, its outcome is more than impressive. A Nordic staple, it was apparently named for Puccini’s 1900 opera Tosca and has been enjoyed for generations across the Scandinavian countries.
To make the cake, you first need to make a simple batter which is then baked in the oven for 30 minutes. While it’s baking, make the topping by mixing butter, almonds, sugar, flour and cream and cook for five minutes. Pour over the cake, spreading it even before returning to the oven for a further 10-15 minutes.
While cooling, the caramel topping will harden, creating a crunch on top of the soft sponge. For the full recipe, go to My Blue & White Kitchen >>
Words by Angharad Jones. Images property of My Blue & White Kitchen