Toscakaka – Swedish almond cake with orange recipe
Toscakaka – otherwise known as Swedish almond cake – is a wonderfully light sweet treat. It’s basically a light sponge topped with a crunchy layer of almonds. You’ll notice notes of praline, orange and caramel in this wonderfully warming recipe from Not Just a Pretty Plate too.
Almonds are a wellbeing staple and make a delicious skin-friendly topping for our Toscakaka. These nutritious nuts are a fabulous source of several nutrients essential to our health. They’re high in protein and rich in healthy fats that can help reduce the risk of heart disease. Almonds are also rich in antioxidants to protect against free radical damage.
Just one handful of almonds can provide almost 50% of our recommended daily dose of vitamin E. This is perfect for keeping skin glowing and hair healthy.
Enjoy a slice of Toscakaka with friends and family after a long autumnal walk. We recommend serving alongside a steaming pot of tea, of course. If you really want to pull out the stops, why not have a go at making your very own homemade blend of teas. Need inspiration? Take a look at some of Liz’s favourite tea recipes.
Discover more delicious sweet treats
- 3 organic eggs
- 150g golden caster sugar
- 1 tsp vanilla extract
- 1 orange, zested
- 150g plain flour
- 1 tsp baking powder
- A pinch of salt
- 75g melted butter
- 75ml almond milk with a drop of lemon juice
For the topping
- 150g toasted flaked almonds
- 125g soft light brown sugar
- 100g butter
- 2 tbsp whisky (or orange juice)
- Preheat your oven to 180°C/350°F/gas mark 4. Grease and line a deep 23cm springform cake tin. In a large bowl, whisk
together the eggs, sugar, vanilla and orange zest until thick and pale.
- Sift in the flour, baking powder and salt, and gently fold through the egg mixture.
- Mix together the melted butter and almond milk, then fold into the cake mixture, too.
- Pour the cake batter into the prepared tin and bake for 20 minutes.
- Meanwhile, prepare your praline topping by combining the almonds, sugar and butter in a saucepan. Bring the mixture to a rapid boil and cook for about a minute, then remove from the heat and stir in the whisky or orange juice.
- After 20 minutes, carefully take the cake out of the oven and spoon the almond mixture gently over the top, taking care not to damage the partially cooked sponge.
- Return the cake to the oven to cook for another 15 minutes, or until a skewer comes out clean. Leave to cool in the tin before serving with a dusting of icing sugar.