Toscakaka / Tosca Cake (Swedish Almond Cake)

mamapantalones's Note:

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!

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 8.0 slices

CAKE

• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup sifted flour
• 1 tablespoon sifted flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup cream
• ½ cup butter or ½ cup margarine , melted

ALMOND SUGAR TOPPING

• 1⁄3; cup almonds , slivered
• ¼ cup butter or ¼ cup margarine
• 3 tablespoons sugar
• 2 teaspoons cream
• 1 tablespoon flour

Directions:

1. For Cake:.
2. Beat eggs, sugar and vanilla until light and fluffy.
3. Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
4. Stir in flour mixture alternately with cream, stir until well blended.
5. Add melted butter or margarine, blend until smooth.
6. 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.
7. For Almond Sugar Topping:.
8. Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
9. Remove from heat and stir briskly a few times.
10. Spread top of cake very gently with Topping.
11. 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.

Reviews

[Chef #1294037]

This is such a great, simple recipe. Like the other reviewer says, it will produce that crackled appearance after it has dried and cooled.

[Darkhunter]

This is goooood! I was a little hesitant about cooking this in a pie plate, but followed the directions! I was concerned when I checked it for firmness and saw that it had collapsed in the center. But I forged on! So happy I did, mamapantalones! The topping browned nicely, and when it was cooled, the top crackled and became very crisp. A love it when a simple recipe gives such excellent results, even when I thought it was ruined! Thnx for sharing your recipe, mama! Made for My-3-Chefs 2009