The sweetest Christmas: Toscakaka (caramel almond cake)

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The sweetest Christmas: Toscakaka (caramel almond cake)

By Annie Bell

Published: | Updated:


Allegedly named after Puccini’s opera Tosca, this is a heavenly mix of almond sponge with an almond caramel top – Scandinavia’s answer to sticky toffee pudding.

SERVES 8

FOR THE CAKE

80g salted butter, cubed, plus extra for greasing

90g golden caster sugar

a couple of drops of almond extract

2 medium eggs

70g plain flour, sifted

1 heaped tsp baking powder, sifted

30g ground almonds

FOR THE TOPPING

75g salted butter

75g light brown sugar

1 heaped tbsp plain flour, sifted

3 tbsp whole milk

75g toasted flaked almonds

  • Preheat the oven to 190C/ 170C fan/gas 5 and grease a 20cm springform cake tin that is at least 4cm deep.
  • For the cake, cream the butter, sugar and almond extract together in a food processor, add the eggs one at a time, then the flour, baking powder and ground almonds. Transfer the mixture to the tin, smoothing the surface, then bake for 25 minutes.
  • About 10 minutes before the end of this time, prepare the caramel topping. Gently melt the butter with the sugar, flour and milk in a small saucepan and simmer until smooth, whisking to disperse any small lumps, then stir in the almonds.
  • Spread this over the top of the cake and return to the oven for 10-15 minutes until the caramel and almonds darken slightly. Run a knife around the edge of the cake and leave it to cool, before removing the collar. It will keep well for several days, loosely covered.