Description
Toscakaka, also known as Almond Caramel Sponge Cake, is a classic Swedish dessert featuring a light, fluffy lemon-infused sponge topped with a rich, buttery almond caramel glaze. This delightful cake combines the airy texture of the sponge with the crunchy, sweet almond topping, making it a perfect treat to serve with cream or yogurt.
Ingredients
Scale
Sponge Cake
- 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
Almond Caramel Topping
- 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
- Preheat and Prepare Tin: 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 to prevent sticking.
- Melt Butter Mixture: Melt the butter in a saucepan, add the milk and lemon juice, and set aside to cool slightly. This liquid mixture will be incorporated into the batter to add moisture and lemon flavor.
- Make Sponge Batter: Using a stand mixer or electric whisk, whip the eggs and caster sugar together until pale, thick, and creamy, approximately 5 minutes. Sift the plain flour and baking powder together, and zest the lemon over the flour. Gently fold one-third of the flour mixture into the egg mixture using a metal spoon or spatula to maintain airiness. Next, fold in half of the butter mixture, then another third of the flour, the remaining butter, and finally the last of the flour—all done gently to preserve the batter’s volume.
- Bake Initial Sponge: Pour the sponge batter carefully into the prepared cake tin and bake in the center of the oven for 25 minutes, allowing it to set before adding the caramel topping.
- Prepare Almond Caramel: While the cake bakes, melt butter in a saucepan, then stir in the plain flour. Add the caster sugar, light brown sugar, double cream, Maldon salt, and flaked almonds. Stir and simmer gently for a minute or two until slightly thickened, ensuring it remains hot for spreading over the cake.
- Add Topping and Continue Baking: Once the cake has baked for 25 minutes, gently spoon the hot almond caramel topping evenly over the sponge. Increase the oven temperature to 185°C and bake for an additional 10 to 12 minutes, allowing the caramel to become golden and bubbly.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the tin for 30 minutes. Turn out onto a serving plate. This cake is best enjoyed served with cream or yogurt to complement its rich topping.
Notes
- Be gentle when folding the flour and butter mixture into the egg batter to keep the sponge light and airy.
- The almond caramel must be hot when poured over the cake to spread easily and create a delicious crunchy topping.
- Use a 23cm cake tin for best results to ensure even baking.
- Serve the cake slightly warm or at room temperature with a dollop of cream or yogurt.
- Allow the cake to cool properly in the tin before removing to avoid breaking.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Keywords: Toscakaka, Almond caramel sponge cake, Swedish dessert, almond cake, caramel cake, lemon sponge, nutty topping
