Tosca cake (Toscatårta) from ScandiKitchen Fika and Hygge: Comforting Cakes and Bakes from Scandinavia with Love (page 87) by Brontë Aurell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract or vanilla pods for vanilla sugar.

  • sdeathe on April 27, 2025

    First of all, this cake has an outstanding flavour; it comes together very quickly, no tricky bits. However, although I baked it 35 minutes and it was firm to the touch, with a bamboo skewer coming out clean, it was not cooked in the centre. The centre sank to the bottom of the pan, and looked quite miserable. I put the topping on for broiling, but in a position in the middle of the oven, the almonds were burning after 30 seconds, so out it came, not caramelized as shown in the photo. The topping was not quite uncooked, but certainly wasn't nice and brown, but rather white with burned almonds in spots. She suggests 5-7 minutes for the broiling, but where in her oven she put the cake to broil the top, I have no idea. I'm tempted to make this again, simply because it was so good, but I'm going to have to find out how to avoid these issues.

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