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swedish almond cake
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5 from 1 vote

Swedish Almond Cake or Tosca Cake

Tosca Cake, also known as Swedish Almond Cake, is a simple dessert baked in a 9 inch round cake pan or pie dish.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Swedish
Servings: 8
Author: Cookie Madness


  • 1 cup all-purpose flour use a 5 oz/150 gram cup
  • 1 1/2 teaspoons baking powder
  • 1/4 tsp. salt or 1/2 teaspoon if using unsalted butter
  • 2 large eggs
  • 1 cup sugar 200 grams
  • 1 teaspoon vanilla
  • 1/4 cup whole milk
  • 1 stick 4 oz salted butter, melted (110 grams)


  • 1/3 to 1/2 cup blanched sliced almonds
  • 4 tablespoons salted butter
  • 3 tablespoons sugar
  • 2 teaspoons heavy cream
  • 1 tablespoon flour
  • 1/4 teaspoon vanilla extract


  • Preheat oven to 325 degrees. Grease a 9x2 inch cake pan or a deep dish 9 inch round pie plate and dust with flour OR sprinkle with breadcrumbs.
  • Sift together flour, baking powder and salt; set aside. Whisking it together works, too.
  • In a mixing bowl, using a handheld mixer, beat together eggs and sugar until thick and yellow. Beat in the vanilla.
  • Add the flour and milk alternately to the egg mixture, stirring until blended
  • Stir in the melted butter. Don't forget!
  • Pour batter into pan and bake for 30 minutes or until cake tests done (springs back).
  • While the cake is baking, make topping: In a sauce pan, combine almonds with softened butter, sugar, heavy cream, and flour and stir until mixed.
  • Put mixture over medium heat and bring to a boil, stirring constantly. Remove from heat and let cool, stirring occasionally, while cake continues baking. Stir in the vanilla.
  • After cake has baked for 30 minutes and tests done, remove from oven.
  • Increase oven’s heat to 375 degrees -- I usually do this about 3 minutes before I remove the cake from the oven (or after 27 minutes).
  • Spread almond topping gently over top of cake and place cake on a cookie sheet. Return to oven and bake 10 minutes longer or until the top is golden brown and bubbly.


This cake bakes up very flat, so don't expect it to rise much. I've tested in in a 9 inch round cast iron skillet, and while the edges come out nice and brown, it sinks in the middle. If you don't mind the sinkage, go ahead and use a cast iron skillet.