In a world where cakes have turned into these overstated chocolate fudge caramel monstrosities, it’s sometimes nice to just go with an old-fashioned classic that simply tastes amazing.
Growing up, my grandma used to make Tosca cake for just about every special occasion and family gathering, and it`s definately become a big family tradition! It is always a hit among all family members, both young and old.
My grandma has strong family ties to Sweden, her mother was Swedish, where the origins of the Tosca cake is from. It first started appearing in Swedish cookbooks in the 1930s. The name is taken from the opera Tosca by Giacomo Puccini which was very popular in Sweden at the time.
This Tosca Cake only uses seven ingredients and takes just about an hour to make. Perfect for Fika (Swedish for “a coffee and cake break”. Kind of)
My Grandmother`s Swedish Tosca Cake
Ingredients
- 2 eggs
- 175 g butter / 0,4 lbs
- 2 ¾ dl sugar / 1 cup
- 2 dl flour / 0,8 cups
- 1 1/2 tsp baking powder
- 1 tbs milk or dairy free alternative (we used almond milk)
- 100 g / 0,2 lbs chopped almonds
Instructions
- Preheat the oven to 175 C / 350 F, and butter a 24 cm / 9-inch springform pan.
- Melt 100g of butter for the batter and leave to cool for a bit. Mix the two eggs and 2 dl sugar at high speed until pale and thickened. Mix in the melted butter, and lastly the flour and baking powder.
- Pour the batter into the springform pan and bake for approx. 20 min.
- Mix the chopped almonds, 75 g butter, ¾ dl sugar, 1 tbs flour, and 1 tbs milk together in a saucepan. Heat it up over low heat, and be careful not to boil the mixture!
- Take the cake out of the oven and let it cool for a little bit. Then spread the topping evenly over the cake and put it back in the oven. Let it bake for another 15-20 minutes or until the topping is beautifully golden and caramelized. Et voilà !
Notes
You can easily freeze this Tosca Cake, and the best way to thaw it is to let it slowly come to room temperature by placing it in the fridge for a couple of hours 😊
Joy
Tuesday 10th of January 2023
I've just made this and put it back in the oven. I would suggest that you use an 8" spring form, not a 9", and there should probably be 150 gr of almonds, not 100. Nowhere near enough to cover the top, probably even in the slightly smaller pan. No idea how it tastes yet, but thought I should put this down before I forget. If it's liked, I'll make it again, but with the above suggestions! Thank you for passing it on. I hope my Norwegian friend likes it. For the conversions from dl to grams: 2 dl is 170 grams 3/4 dl is 64 grams. It's always easier if the measurements are all in the same 'zone'!
Emmanuel
Saturday 18th of December 2021
Everyone loved this so much at Thanksgiving dinner that we are making 12 of these cakes next week to give away on Christmas Eve. Thank your grandma for us and to you for sharing it on IG and making us discover Hygge. Merry Christmas!
Diane
Tuesday 7th of September 2021
It looks and sounds wonderful. Nonetheless, do you think one could reduce the sugar or use stevia (granulated) or maple syrup instead? Or will it wreck the texture? Thank you.
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Tuesday 19th of October 2021
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Sofie Eidsmo
Thursday 7th of October 2021
Thank you Diane!:) Not sure about using stevia or maple syrup, but worth a try? Let us know if you try it, and it works out great :D
Ekta
Friday 25th of June 2021
What is the conversion from dl to grams or even better, could could possibly provide the measurements in grams?
Sara
Thursday 7th of October 2021
@Ekta, 2dl= 200gr
Olesia
Wednesday 28th of April 2021
Wow!!! Is it crispy? Looks amazing 😻 I think with this recipe I can cheat on my gluten-free diet 😄👍🏻
Sofie Eidsmo
Monday 3rd of May 2021
Yes, the top is deliciously crispy!😻 Haha, you could always try it with gluten-free flour? I'm sure It`ll be worth a try!