Swedish Almond Cake (Toscakaka): Moist, Buttery, and Irresistibly Crunchy in spelt flour (dinkel)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Chopped walnuts provide a similar texture and flavor at a lower cost.

Preheat the oven to 160°C fan force (320°F).

In a bowl, combine 125 grams white spelt flour, 100 grams caster sugar, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 1 teaspoon baking powder.

Whisk the dry ingredients to combine.

Slowly add in butter while mixing on low speed until combined.

Add 2 large eggs one at a time, mixing until the yolk is no longer visible.

Stir in 1 teaspoon vanilla extract and 70 mls whole milk until smooth.

Prepare a 20 cm round springform cake tin by greasing and lining it with paper.

Pour the batter into the prepared cake tin and bake for 25-30 minutes.

In a saucepan, combine 75 grams light brown sugar, 25 mls whole milk, and 75 grams salted butter to make the caramel topping.

Melt the mixture over heat until bubbling, then stir in 1 cup flaked almonds.

After the cake has baked, increase the oven temperature to 180°C (356°F).

Pour the caramel almond mixture over the cake and spread evenly.

Bake for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens