Tosca Cake (A Blast from the Past Recipe)

Sweden is so wonderful. I mean, this cake, seriously. Delicious. I was inspired by a Swedish cook book I read eons back, so all credit to that wonderful country!


“This cake is a traditional Swedish cake, and combines light and fluffy cake with crunchy sliced almonds and rich caramel.  It looks a bit challenging, but is a breeze to prepare, and especially eat! Make sure you either line the walls of the cake tin, or clean it as soon as you take the cake out, or the caramel with stick like glue.”

(advice from 13 year old me in my cookbook I made for a school project a few years back. Hope you enjoy, and give it a shot!)

You could use whatever nuts you want on top, or maybe add some other flavours to the cake. Maybe even substitute some ground almonds for flour!


Tosca Cake
2 eggs
1/3 cup raw sugar
1 cup flour
1 tsp baking powder
75g butter
1 Tbsp golden syrup
2 Tbsp milk
45g butter
¼ cup sugar
1/3 cup flaked almonds
2 tbsp milk

Preheat the oven to 180°C and line the bottom of a 22cm pan with baking paper.

Beat the eggs and sugar until pale and creamy. Sift together the flour and baking powder. In a saucepan, heat the milk, golden syrup and butter until the butter is melted. Slowly beat the flour into the egg mix, and then fold in the butter mix a bit at a time. Pour in the tin and bake for 15 minutes, until the top springs back when lightly pressed.

As soon as the cake goes in the oven, heat the butter and sugar until the sugar has dissolved. Add the almonds and milk and boil for 6 minutes. When the cake is done, take it out of the oven and pour the caramel mixture on top and bake for another 10 minutes. Remove from the oven and cool for 15 minutes before unmolding from the tin and cooling completely on a wire wrack. Store in an airtight container.

Makes 12 slices

Lasts for 3 days

Have a lovely week everyone 🙂 xxx


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