Tosca Cake, known in Sweden as Toscakaka, is a beautifully simple sponge cake topped with a golden layer of caramelized almonds. With its rich buttery base and crunchy nut topping, this elegant Scandinavian dessert is perfect for fika, afternoon tea, or as a delicate treat at any celebration.
Why You’ll Love This Recipe
This cake balances soft and crunchy textures in each bite. The moist, tender sponge contrasts beautifully with the nutty, caramel-like almond topping. It’s an easy yet impressive cake that doesn’t require frosting or decoration—its rustic golden top is visually striking on its own. Ideal for coffee breaks or entertaining, Tosca Cake is sweet, buttery, and satisfying without being overly rich.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs
- 100g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
For the Almond Caramel Topping:
- 100g sliced almonds
- 75g unsalted butter
- 75g sugar
- 2 tbsp heavy cream
- 1 tbsp all-purpose flour
directions
- Preheat and Prepare the Pan:
Preheat oven to 175°C (350°F). Grease and line the bottom of an 8-inch (20 cm) springform pan with parchment paper. - Make the Cake Batter:
In a mixing bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Combine Dry and Wet Ingredients:
In a separate bowl, whisk together the flour and baking powder.
Add the dry mixture to the creamed butter mixture, alternating with the milk. Stir gently until just combined. - First Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until the cake is just set and lightly golden, but not fully baked through. - Prepare the Almond Topping:
While the cake bakes, melt butter, sugar, and cream together in a saucepan over medium heat.
Stir in the flour and sliced almonds. Cook for 1–2 minutes until slightly thickened. - Finish Baking:
Remove the cake from the oven and gently spread the almond mixture over the top.
Return to the oven and bake for another 10–15 minutes, or until the topping is golden and bubbling. - Cool and Serve:
Let the cake cool in the pan for 10 minutes before removing the springform ring.
Serve warm or at room temperature.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: Approximately 360 kcal per serving
Variations
- Orange Zest: Add 1 tsp of orange zest to the cake batter for a citrusy note.
- Hazelnut Topping: Substitute sliced almonds with chopped hazelnuts for a different nutty flavor.
- Spiced Cake: Add a pinch of cardamom or cinnamon to the batter for a subtle spice profile.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Mini Tosca Cakes: Bake in muffin tins for individual servings with a crispy caramel top.
storage/reheating
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let it come to room temperature before serving, or warm gently in a low oven to refresh the texture. Freezing is not recommended due to the delicate caramel topping.
FAQs
What makes Tosca Cake unique?
The caramelized almond topping sets Tosca Cake apart—it’s baked in two stages to achieve a crunchy top and soft base.
Can I use other nuts instead of almonds?
Yes, chopped hazelnuts, walnuts, or pecans can be used, though sliced almonds give the classic Swedish look.
Why is the topping added partway through baking?
Adding the topping mid-bake prevents it from sinking into the batter and ensures it becomes golden and crisp.
Is this cake overly sweet?
No, the sweetness is balanced by the buttery sponge and toasty nuts, making it pleasantly rich without being cloying.
Can I bake this in a regular cake tin?
Yes, but use a lined and greased tin with tall sides and allow extra time to cool before removing the cake.
How do I prevent the topping from burning?
Watch closely during the final bake. If it browns too quickly, cover loosely with foil for the last few minutes.
Can I make this cake ahead of time?
Yes, it keeps well for a couple of days and can be made a day in advance for best flavor development.
Is Tosca Cake served warm or cold?
Either works—warm gives a softer caramel top, while room temperature allows the topping to crisp.
Can I double the recipe for a larger cake?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking times accordingly.
Is this cake suitable for special occasions?
Absolutely. Its elegant topping and moist texture make it perfect for holidays, coffee gatherings, or dessert tables.
Conclusion
Tosca Cake is a shining example of Swedish baking—simple, elegant, and delicious. Its delicate sponge and crunchy almond caramel topping create an irresistible contrast in textures and flavors. Whether you’re enjoying a quiet fika or entertaining guests, this timeless cake is sure to impress with its beauty and charm.
PrintTosca Cake (Swedish Almond Caramel Cake)
Tosca Cake is a traditional Swedish treat made with a soft, buttery sponge and topped with a golden, crunchy caramelized almond layer—perfect for pairing with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs
- 100g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
- 100g sliced almonds
- 75g unsalted butter (for topping)
- 75g sugar (for topping)
- 2 tbsp heavy cream
- 1 tbsp all-purpose flour (for topping)
Instructions
- Preheat oven to 175°C (350°F). Grease and line an 8-inch (20 cm) springform pan with parchment paper.
- Cream butter and sugar in a bowl until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Whisk flour and baking powder in a separate bowl. Add to wet mixture alternately with milk, stirring gently.
- Pour batter into prepared pan and smooth top. Bake for 20–25 minutes, until set but not browned.
- Meanwhile, prepare topping: Melt butter, sugar, and cream in a saucepan. Stir in flour and almonds. Cook for 1–2 minutes until slightly thickened.
- Remove cake from oven and spread almond topping evenly over the surface.
- Return cake to oven and bake for another 10–15 minutes, or until topping is golden and bubbling.
- Let cool in the pan for 10 minutes before releasing. Serve warm or at room temperature.
Notes
- For extra almond flavor, add a few drops of almond extract to the cake batter.
- Use a springform pan for easy release and a clean edge.
- Best served the same day for optimal crunch and texture.
- Pairs wonderfully with coffee for a traditional Swedish fika.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg