When I am bored, I bake. Earlier on in the week I was in one of those moods where I just don’t know what to do with myself when I realised that it had been far too long since I last made a cake; I wasn’t in the mood for something fussy, or iced, or complicated. I wanted a simple, rustic, hearty cake, this fit the bill exactly. Toscakaka is a traditional Swedish cake comprised of a light, buttery, moist vanilla sponge topped with an addictive, gooey, crunchy, caramel almond praline. It is delicious with coffee, but equally good served warm with some vanilla ice cream.
I found this recipe in the fabulous cookbook Scandilicious Baking by Signe Johansen, I have yet to try any of her other recipes but if this one is anything to go by they will not disappoint.
I only made one change to the original recipe in that I decided to toast the flaked almonds to give them a nuttier flavour, you can omit this step if you prefer.
The topping is made with a salted caramel, which really brings out the flavour; be careful when adding the salt though, it is easy to add too much, start with 1/4 tsp, then taste and gradually add more until the flavour is right for you. Be careful not to burn yourself when tasting the hot caramel though! (and try not to eat it all before you put it on the cake…I know it’s tempting…)
The cake keeps well in a tin for 3-4 days.