SWE-Dishes: Tosca Cake, The Perfect Sweet-And-Salty Combination For Your FikaNovember 20, 2019
Fika is all about taking a moment during the day to spend quality time with friends or family while enjoying a cup of coffee and a baked treat. Now, we all love a good dessert moment, but sometimes indulging in something sweet in the middle of the day can be overwhelming to our taste buds. The same can be said of foods that are too salty as well, since they can become almost inedible after a certain point.
Well, this traditional Scandinavian Toscakaka, or Tosca cake, is the perfect combination of the two. If you are looking for a treat to pair with your fika or satisfy your sweet-and-salty craving, this cake is definitely too good to pass up.
This recipe from Kristi Bissell of True North Kitchen makes 10-12 slices.
- ¾ cup unsalted butter
¼ cup whole milk
1 cup + 2 tablespoons all-purpose flour
¼ cup + 2 tablespoons almond flour
1 ½ teaspoons baking powder
½ teaspoon fine salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
For the Topping
- ¼ cup unsalted butter
- ¾ cup sliced almonds
- ⅛ teaspoon fine salt
- ½ cup sugar
- ½ cup heavy whipping cream
- Flaky sea salt for sprinkling (optional)
- Whipped cream for serving (optional)
- Melt butter in the microwave or in a saucepan. Add in the milk then leave the mixture to cool.
- Preheat the oven to 350 degrees. Butter and flour a springform pan then set it aside.
- In a medium-sized bowl, whisk the flour, baking powder and salt together.
- Beat eggs and sugar together on medium-high speed in a standard mixer for 2-3 minutes until the mixture is light and pale yellow. Adjust to low speed and add in vanilla.
- Alternate adding 1/3 of the milk and butter mixture then 1/3 of the dry mixture until fully combined on low speed
- Pour batter into the springform pan and bake cake until golden brown or about 35-40 minutes. Place cake to the side and allow it to cool.
- To prepare the topping, set the oven to broil and stovetop to medium heat. Melt butter in skillet on the stovetop then sauté almonds and salt until brown. Add cream and sugar. Bring the mixture to a boil and continue to stir until thick and dark tan in color.
- Pour topping over cake and broil in oven for a minute until bubbling and brown.
- Remove the cake from the oven and sprinkle with sea salt if you want. Let the cake cool in pan.
- Skim a knife along the inside rim of pan to make sure the cake is not stuck before removing. Cut pieces and add whipped cream if desired.
Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops.