The Swedish Almond Cake or Tosca or Toscakaka is a recipe from my mother's (Master Baker) recipe collection.

Mother had this original 1960’s Swedish cookbook and I thought I would share one of the recipes. Before Mom passed away she went through the cookbook and checked off those she had tried, some of them I remember vividly and others she must have made when I no longer lived at home; but I’m sure her afternoon coffee gals had a slice or two. Mom was especially fond of baking cakes and she always made sure she had every ingredient for baking a cake on hand, so she could have something to serve to friends and family at the last minute if necessary.

This is one of the best cake recipes from Sweden. My friends in America used to call it Almond Pie, which might give you an idea of how the cake will look.
Marianne Gronwall van der Tuuk

This recipe has been tested

2 eggs

1 cup sugar

1 teaspoon vanilla

1 cup and 1 tablespoon sifted all-purpose flour

1 ½ teaspoons of baking powder

¼ teaspoon salt

¼ cream or top milk

½ cup butter or margarine, melted

Beat eggs, sugar and vanilla together until light and fluffy. Sift four with baking powder and salt. Stir in flour mixture alternately with cream, stir until well blended.

Add melted butter or margarine, blend until smooth. Butter a 9 inch pie plate and sprinkle with fine, dry bread crumbs (about 1 tablespoon); coat well. Spoon the batter into pan.

Bake in slow oven (325 degrees) for 30 minutes or until the middle of the cake is firm. Remove cake from oven. Spread top very gently with Almond Sugar Topping (see below) Turn up heat to 375, return cake to the oven and bake 5-10 minutes longer with a cookie sheet under the pan to prevent the bottom of the cake getting overdone. Bake cake until topping is brown and bubbly.

Serve warm in wedges. Makes 6-8 servings

Topping: Almond Sugar Topping

1/3 cup almonds

¼ cup butter or margarine

3 tablespoons sugar

2 teaspoons cream

1 tablespoon all-purpose flour

Blanch Almonds. Remove skins and slice. Almonds slice much easier if put in oven for about 5 minutes. Spread them on a cookie sheet, return to the oven to reheat if they cool before you get them all sliced. Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble. Remove from heat and stir briskly a few times.