bloomhealthDinner, decided.
Toscakaka
Toscakaka, from above
Non vegEggSweden

Toscakaka

Soft sponge with a crunchy almond caramel top. Sweden's fika in one easy cake.

60 minTime
5 gProtein each
mildSpice
A cake with an opera name2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
336kcalsame
5 gproteinsame
2 gfibresame
60minutessame

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Egg2
Sugar1 cup plus 2 tbsp, divided
Maida (all-purpose flour, plain flour)1¼ cups, divided
Baking powder1¾ tsp
Butter⅔ cup, divided
Milk⅓ cup plus 1 tbsp, divided
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp
Salta pinch
Almonds1 cup, flaked

Method

6 steps
  1. 1Heat the oven to 175 C and line a 24 cm springform tin. Whisk the eggs and 150 g sugar until pale and thick.
  2. 2Melt 75 g butter with 75 ml milk and stir in. Fold in 150 g maida, baking powder, salt and vanilla.
  3. 3Bake 20 minutes.
  4. 4Meanwhile, melt the remaining 75 g butter with 80 g sugar, 30 ml milk and 15 g maida. Simmer 2 minutes, stirring, then stir in the almonds.
  5. 5Spread the topping over the cake and bake 15 to 20 minutes more.
  6. 6Cool in the tin, running a knife around the edge while warm.
Serve it like this

Serve wedges at room temperature with coffee; the topping should crack under the fork.

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Make it a meal

What goes with Toscakaka: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kanelbullar180 min
A little snack Toast skagen15 min
A little snack Mangalore buns40 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Filter coffee churros45 min
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