An irresistibly soft Swedish almond cake crowned with a rich, buttery caramel almond topping that stays beautifully chewy rather than brittle. This Swedish Cravings Signature Toscakaka combines timeless Swedish baking traditions with carefully refined techniques to create the ultimate coffee cake for fika.
Toscakaka is one of Sweden's most treasured fika cakes.
Simple in appearance, yet remarkably elegant.
A tender vanilla-almond sponge supports a luxurious topping of caramelized butter, cream, sugar, and toasted almonds that gently crackles before melting in your mouth.
Despite its Italian-inspired name, Toscakaka has long been considered a true Swedish classic. It has been served in cafés, bakeries, family kitchens, and coffee tables throughout Sweden for generations, becoming one of the country's most beloved homemade cakes.
At Swedish Cravings, we wanted to preserve everything that makes Toscakaka unmistakably Swedish while refining the details that separate an ordinary cake from an unforgettable one.
Our Signature version combines lightly browned butter, crème fraîche, finely ground almonds, real vanilla, and a hint of fresh lemon zest in the sponge, while the topping blends butter, cream, Swedish golden syrup, honey, and two textures of toasted almonds into a caramel that remains beautifully soft and chewy.
The result is a Toscakaka that stays moist for several days, slices beautifully, and delivers the perfect balance between delicate sponge and luxurious almond caramel.
The Story Behind Toscakaka
Although its exact origin remains debated, Toscakaka became popular throughout Sweden during the early twentieth century and has remained one of the country's classic fika cakes ever since.
Its name suggests inspiration from Tuscany, yet the cake itself is unmistakably Swedish in both flavor and tradition.
Today, Toscakaka is found everywhere:
- Swedish cafés
- Family birthdays
- Church gatherings
- Weekend fika
- Coffee breaks
- Celebrations
- Afternoon guests
Its popularity comes from its simplicity.
Unlike heavily decorated cakes, Toscakaka relies entirely on outstanding ingredients and careful baking.
When made properly, every bite delivers soft buttery sponge beneath a caramelized almond topping that is rich without becoming overly sweet.
The Swedish Cravings Signature
We didn't want to reinvent Toscakaka.
We wanted to perfect it.
Our Signature version focuses on improving moisture, texture, and flavor while remaining completely authentic.
We use:
- European butter with a small portion browned.
- Cake flour for a finer crumb.
- Finely ground almonds.
- Crème fraîche for exceptional moisture.
- Real vanilla bean paste.
- Fresh lemon zest.
- Two textures of toasted almonds.
- Swedish golden syrup and honey for a softer caramel.
- A partially baked sponge before adding the Tosca topping.
- A light butter glaze that helps the topping fuse naturally with the cake.
Every improvement is subtle.
Nothing distracts from the classic Swedish character.
Everything simply makes Toscakaka even better.
Ingredients
Cake
- 180 g unsalted European butter, divided
- 250 g cake flour
- 60 g finely ground almonds
- 2 tsp baking powder
- ½ tsp fine sea salt
- 3 large eggs, room temperature
- 180 g granulated sugar
- 2 tsp vanilla bean paste (or 2½ tsp vanilla sugar)
- Finely grated zest of ½ unwaxed lemon
- 120 g crème fraîche
- 50 ml whole milk
Butter Glaze
- 15 g melted butter
- 1 tsp Swedish golden syrup
- ½ tsp vanilla bean paste
Swedish Cravings Signature Tosca Topping
- 100 g unsalted butter
- 100 ml heavy cream
- 70 g light brown sugar
- 40 g Swedish golden syrup
- 20 g Swedish honey
- Pinch flaky sea salt
- 1 tsp vanilla bean paste
- 140 g flaked almonds
- 35 g additional flaked almonds for toasting separately
Instructions
Step 1 – Prepare the Cake Tin
Preheat the oven to:
175°C (350°F) conventional
or
160°C (320°F) fan-assisted.
Grease a 24 cm (9½-inch) springform cake tin.
Line the base with baking paper.
Lightly butter the paper.
Step 2 – Brown Part of the Butter
Place 30 g of the butter into a small saucepan.
Cook gently until the milk solids turn lightly golden and develop a delicate nutty aroma.
Remove immediately from the heat.
Add the remaining butter.
Allow it to melt in the residual heat.
Set aside until just lukewarm.
Only a small portion is browned.
The butter should remain elegant—not dominate the cake.
Step 3 – Toast Some of the Almonds
Spread the additional 35 g flaked almonds onto a baking tray.
Toast for approximately 6–8 minutes until lightly golden.
Cool completely.
Mix them with the remaining untoasted almonds.
This creates two distinct textures in the finished topping.
Step 4 – Prepare the Dry Ingredients
Whisk together:
- Cake flour
- Ground almonds
- Baking powder
- Fine sea salt
Set aside.
The ground almonds help create the characteristic moist crumb while maintaining the light texture expected of Toscakaka.
Step 5 – Whisk Eggs and Sugar
Place the eggs, granulated sugar, vanilla, and lemon zest into a large mixing bowl.
Whisk for approximately 4–5 minutes until the mixture becomes pale, thick, and creamy.
Do not whip to maximum volume like a sponge cake.
A slightly denser batter produces a richer, more luxurious crumb.
Step 6 – Add the Butter
Slowly pour the lukewarm butter into the egg mixture while whisking gently.
Continue mixing until smooth.
Add:
- Crème fraîche
- Whole milk
Mix only until combined.
The batter should remain silky and smooth.
Step 7 – Fold in the Dry Ingredients
Add the flour mixture in two additions.
Fold gently using a large spatula.
Mix only until no dry flour remains.
Avoid overmixing.
The batter should remain light while still holding enough structure to support the Tosca topping.
Step 8 – Bake the Cake
Pour the batter into the prepared tin.
Level the surface gently.
Bake for approximately 22–25 minutes.
The cake should be:
- Mostly baked.
- Lightly golden.
- Just beginning to spring back when touched.
It should not be fully baked at this stage.
The final baking happens together with the topping.
Step 9 – Prepare the Butter Glaze
While the cake bakes, whisk together:
- Melted butter
- Swedish golden syrup
- Vanilla
As soon as the cake leaves the oven, brush the surface lightly with the glaze.
This helps the Tosca topping bond beautifully to the sponge during the final bake.
Do not soak the cake.
A thin, even coating is all that is needed.
Step 10 – Prepare the Swedish Cravings Signature Tosca Topping
Place into a saucepan:
- Butter
- Heavy cream
- Brown sugar
- Swedish golden syrup
- Honey
- Flaky sea salt
Heat gently over medium heat.
Stir continuously until the butter has melted.
Bring the mixture to a gentle simmer.
Cook for approximately 3–5 minutes, stirring constantly, until it reaches 107–110°C (225–230°F) if using a thermometer.
Do not allow the caramel to darken.
It should remain pale golden, silky, and pourable.
Remove from the heat.
Stir in:
- Vanilla
- All the flaked almonds (both toasted and untoasted)
Allow the topping to cool for 2–3 minutes before spreading.
It should remain fluid but not runny.
Step 11 – Add the Tosca Topping
Carefully spoon the warm almond topping over the partially baked cake.
Use an offset spatula or the back of a spoon to spread it gently into an even layer.
Avoid pressing down.
The almonds should sit naturally on the surface with slight variations rather than looking perfectly flat.
The cake is now ready for its final bake.
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