Dessert

Toscakaka (Almond Caramel Sponge Cake) Recipe

Name: Toscakaka (Almond Caramel Sponge Cake) Recipe
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Cuisine: Swedish
Ingredients: 110 g Butter; 135 g Caster sugar; 150 g Plain flour; 1 1/2 tsp Baking powder; 3 large Eggs; 1/2 Lemon zest; 50 ml Milk; 1 tsp Lemon juice; 90 g Flaked almonds; 25 g Light brown sugar; 50 g Caster sugar; 90 g Unsalted butter; 1/4 tsp Maldon salt; 2 tbsp Plain flour; 2 tbsp Double cream

BySimon Carel January 30, 2026January 30, 2026

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Introduction

Toscakaka, or Almond Caramel Sponge Cake, is a delightful Swedish treat known for its light sponge topped with a rich, sticky caramel almond topping. This cake balances fluffy texture with crunchy, buttery sweetness, perfect for any occasion.

The image shows a slice of light yellow cake with a golden-brown crust and a crunchy nut topping dusted with powdered sugar. The cake slice is on a white plate with a thin gold rim, with a silver fork resting on the plate next to the slice. In the background, the rest of the cake sits on another white plate, partially visible on the right side. A white bowl filled with thick white cream and a spoon is near the top left corner, and the scene includes two white birch branches and a crumpled dark gray cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

110 g Butter
135 g Caster sugar
150 g Plain flour
1 1/2 tsp Baking powder
3 large Eggs
1/2 Lemon zest
50 ml Milk
1 tsp Lemon juice
90 g Flaked almonds
25 g Light brown sugar
50 g Caster sugar
90 g Unsalted butter
1/4 tsp Maldon salt
2 tbsp Plain flour
2 tbsp Double cream

Instructions

Step 1: Preheat the oven to 160°C Fan (325°F). Grease a 23cm cake tin with butter, dust it with flour, and line the base with parchment paper.
Step 2: Melt the butter in a saucepan, then add the milk and lemon juice. Set this mixture aside to cool slightly.
Step 3: Using a mixer or electric whisk, whisk the eggs and caster sugar until pale, thick, and creamy, about 5 minutes. Sift the plain flour and baking powder together, then add the lemon zest.
Step 4: Carefully fold one-third of the flour mixture into the egg mixture using a metal spoon or spatula, preserving as much air as possible. Next, fold in half of the cooled butter mixture. Repeat folding in another third of the flour, then the rest of the butter, and finally the remaining flour mixture, doing so gently to maintain volume.
Step 5: Pour the batter into the prepared cake tin and bake in the center of the oven for 25 minutes.
Step 6: Meanwhile, prepare the almond caramel topping: melt the unsalted butter in a saucepan, then stir in the plain flour. Add the light brown sugar, caster sugar, double cream, Maldon salt, and flaked almonds. Stir and let simmer gently for a minute or two until it thickens slightly. Keep the topping hot for pouring.
Step 7: After the cake has baked for 25 minutes, carefully spoon the hot almond caramel evenly over the top. Increase the oven temperature to 185°C and bake for an additional 10–12 minutes.
Step 8: Remove the cake from the oven and allow it to cool in the tin for 30 minutes before turning out onto a plate. Serve with yogurt or cream if desired.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter alongside the zest and juice.
Use Maldon salt or another flaky sea salt for the best texture and flavor in the caramel topping.
Replace double cream with sour cream for a slightly tangier caramel topping.

Storage

Store Toscakaka covered at room temperature for up to 2 days to preserve the crispiness of the almond caramel. For longer storage, refrigerate for up to 4 days, but note the topping may soften. Reheat gently in a low oven before serving to bring back some crispness.

How to Serve

A round, golden-brown cake sits centered on a large white plate with a subtle dark rim, its top textured with small, uneven pieces and sprinkled lightly with powdered sugar. The plate rests on a soft, gathered, dark gray cloth. Nearby, a small white bowl filled with thick cream holds a small gold spoon resting beside it. Two white flowers with soft yellow centers are placed beside the bowl. To the left, a clean white plate with two silver forks rests on a white marbled surface. White birch tree branches lie on the top right corner, adding a natural feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Toscakaka gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend suitable for baking. Ensure the blend contains a binder like xanthan gum to maintain texture.