Tamal Ray’s recipe for toscakaka, or Swedish almond cake | The Sweet Spot

One taste of these crusty-topped, chewy Swedish almond cakes will make them favourites in your repertoire

I’m often asked what my favourite cake is. Interminably indecisive as I am, I can never think of an answer (see also ‘what’s your favourite book, film or episode of Buffy the Vampire Slayer?’), but toscakaka would definitely be in the running.

If you’ve never tried this Swedish classic, think of a rich, buttery cake with a topping of toasted almonds and caramel. It’s a bit like baking a giant florentine on to a cake, which is every bit as delicious as it sounds. This version also includes a little grated marzipan to the caramel for extra almondy chewiness.

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