TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)

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Toscakaka / Tosca Cake (Swedish Almond Cake) image

This recipe comes from a collection that my swedish mom and her friends put together for a hospital benefit cookbook many years ago when we lived in Omaha, NE. (Around the time I was born - 31 years ago...:) They created and entire Scandinavian section! Recipes like this one have been in my life since I was a child and now I'm making them for my family! This is fabulous cake that goes really well with an afternoon cup of coffee - Enjoy!

Provided by mamapantalones

Categories     Dessert

Time 1h45m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup sifted flour
1 tablespoon sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cream
1/2 cup butter or 1/2 cup margarine, melted
1/3 cup almonds, slivered
1/4 cup butter or 1/4 cup margarine
3 tablespoons sugar
2 teaspoons cream
1 tablespoon flour

Steps:

  • For Cake:.
  • Beat eggs, sugar and vanilla until light and fluffy.
  • Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
  • Stir in flour mixture alternately with cream, stir until well blended.
  • Add melted butter or margarine, blend until smooth.
  • Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
  • For Almond Sugar Topping:.
  • Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
  • Remove from heat and stir briskly a few times.
  • Spread top of cake very gently with Topping.
  • Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.

Nutrition Facts : Calories 411.1, Fat 24.3, SaturatedFat 13.3, Cholesterol 101.9, Sodium 333.6, Carbohydrate 45, Fiber 1.1, Sugar 30.1, Protein 5

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