Mjuk Toscakaka or Swedish Vanilla and Almond Cake

A community recipe by Anonymous

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!)

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 sliced 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 Anonymous 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.