Blackberry tosca cake (Toscakaka med björnbär) from Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden (page 85) by Nichole Accettola

Where’s the full recipe - why can I only see the ingredients?

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

  • allie_p on June 06, 2024

    A beautiful cake, but maybe not for beginners—requires the intuition to know when to add the almond topping so that the cake underneath doesn’t end up under/over-cooked. I used blueberries instead of blackberries and whole wheat pastry flour instead of AP. The cake was devoured by my family!

  • Astrid5555 on December 03, 2023

    Used frozen blackberries which made the middle of the cake a lttle bit more moist than I would have wanted but overall a delicous cake that got excellent reviews from my guests. The tartness of the berries cut through the sweetness of the caramel almond topping perfectly.

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