The traditional tosca cake is probably Scandinavia’s biggest gift to the world. This delicious almond cake is one of my absolute favorites and the first thing I turn to whenever I get the chance to introduce a foreigner to Finnish cuisine.
All Scandinavians are very familiar with the beloved tosca cake, and I have several especially warm and pleasant memories connected to this cake, all the way from my early childhood. However, it’s not just the kick of nostalgia that keeps people going back to this delicacy – it’s quite possibly the best cake in the world.
A melt-in-your-mouth soft sponge cake is topped with a deliciously crumbly almond praline topping. I could seriously eat my own weight of either the cake or the topping. Put those two together and it’s very difficult to say no!
1 cup sugar
grated lemon peel (of half a lemon)
grated lime peel (of half a lime)
½ cup cream (or milk)
5 tablespoons butter, melted
1 cup almond meal
1 cup flour
1 teaspoon baking bowder
a touch of vanilla
a pinch of cardamom
100g (3 ½ ounces) of butter
1/3 cup cream
1 cup sugar
2 cups slivered almonds
Start by whipping the eggs and sugar into a pale foam. Add citrus peel, cream and melted butter and mix thoroughly. Add dry ingredients and mix carefully. Pour batter into a buttered cake tin and bake in 180°C / 350°F for 25 minutes.
Start making the tosca topping while the cake is baking. Start by browning the butter on a hot pan for a few minutes. Add other ingredients, bring to a boil and cook on medium heat for a few minutes, until the mixture begins to thicken and brown just a bit. Pour and spread evenly on the cake and continue baking for 10-15 minutes, until the topping is a beautiful golden brown. Let cool and enjoy as such or with a big helping of fresh berries!