Baking Challenge – European Style: Swedish Toscakaka

Yummy! Is about all I have to say about this cake. It’s buttery, almondy deliciousness.

I’ve combined several recipes and changed it according to my taste. Here’s what I did:

Featured image dough:
140 gr. flour
1,5 tsp baking powder
135 gr. sugar
125 gr butter (melted or at least room temperature)
2 eggs
75 gr. yoghurt (natural, unsweetened)
vanilla extract
pinch of salt
2 tbsp milk

100 gr almonds
55 gr. butter
3 tbsp sugar
2 tbsp heavy cream
1 tbsp flour


  • Preheat oven to 175° Celsius (345° Fahrenheit).
  • Cream together butter and sugar.
  • Add eggs one by one and incorparate well.
  • Add vanilla extract.

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  • Mix together flour, baking powder and salt.
  • Add part of flour mix and yoghurt/milk. Always alternating between the two until everything is all well mixed together.
  • Grease and flour baking pan (preferably round).
  • Pour dough into baking pan and bake for about 25 minutes.
  • About 5 minutes before you take out the cake, start preparing the topping by putting all topping ingredients into a cooking pot.
  • Set the pot on the stove at medium-high temperature.
  • Start stirring as soon as the mixture starts to melt.
  • Cook until it bubbles up and slightly thickens.Takes about 5 minutes.

Featured image

  • Take cake out of the oven and evenly distribute the hot topping mix on the cake.

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  • Bake cake for another 15-20 minutes until the topping bubbles and starts to turn brown.

Featured image


I think I definetely need to go to Sweden now! If only have of the food over there is as good as this cake, I’m going to be in food heaven. 🙂


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