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Mjuk Toscakaka or Swedish Vanilla and Almond Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Delicious tender sponge cake with outrageous nutty caramel topping - easy too (again from Tamasin!)

Delicious tender sponge cake with outrageous nutty caramel topping - easy too (again from Tamasin!)

Ingredients

Serves: 4-6

Metric Cups

For the Cake

  • 150 grams butter
  • 125 grams caster sugar
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 150 grams plain flour
  • 1 teaspoon baking powder
  • 5 tablespoons water

For the Topping

  • 30 grams flaked almonds
  • 60 grams butter
  • 5 tablespoons caster sugar
  • 1 tablespoon plain flour
  • 1 tablespoon milk

For the Cake

  • 5 ounces butter
  • 4 ounces superfine sugar
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 5 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 5 tablespoons water

For the Topping

  • 1 ounce slivered almonds
  • 2 ounces butter
  • 5 tablespoons superfine sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk

Method

Mjuk Toscakaka or Swedish Vanilla and Almond Cake is a community recipe submitted by and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oven to 180c. Butter 9" tart tin (I used 7.5" and lined it with greaseproof).
  • Cream butter and sugar. Beat in eggs gradually, then add vanilla extract. Sift in flour and baking powder, beat thoroughly. Add water and beat until smooth. I did this on my KA and it took about 5 minutes.
  • Scrape into tart tin, smooth top and bake for 30 mins. Remove from oven, turn up oven to 200c.
  • Make the topping:

  • Put all ingredients in saucepan over medium heat until all amalgamated and bubbling.
  • Pour over top of cake (this is where you hope the cake hasn't gone over the top of the tart tin!).
  • Put back in oven for 5 minutes. Leave to cool for at least 5 minutes for the top to set. It has a lovely, crunchy topping and the cake is tender, almost like a pudding, real nursery food!
  • Heat oven to 180c. Butter 9" tart tin (I used 7.5" and lined it with greaseproof).
  • Cream butter and sugar. Beat in eggs gradually, then add vanilla extract. Sift in flour and baking powder, beat thoroughly. Add water and beat until smooth. I did this on my KA and it took about 5 minutes.
  • Scrape into tart tin, smooth top and bake for 30 mins. Remove from oven, turn up oven to 200c.
  • Make the topping:

  • Put all ingredients in saucepan over medium heat until all amalgamated and bubbling.
  • Pour over top of cake (this is where you hope the cake hasn't gone over the top of the tart tin!).
  • Put back in oven for 5 minutes. Leave to cool for at least 5 minutes for the top to set. It has a lovely, crunchy topping and the cake is tender, almost like a pudding, real nursery food!
  • Tell us what you think