Toscakaka - Swedish Almond Cake With Caramel Almonds
This Swedish Almond Cake with Caramel Almonds is so, so tasty.
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g (5.3oz) plain flour
- 1 tsp baking powder
- 0.75 tsp ground cardamom
- 3 eggs
- 125 g caster sugar
- 75 g (2.6oz) salted butter (melted)
- 75 ml (0.33 cup) buttermilk
- 100 g (3.5oz) light brown sugar
- 100 g (3.5oz) butter
- 2 tbsp milk
- ½ tsp salt
- 100 g (3.5oz) flaked almonds
- ½ tsp salt
Instructions
- 1
Mix together the flour, baking powder and cardamom in a bowl and set aside.
- 2
In a large bowl, beat together the eggs and sugar using an electric whisk until light and fluffy.
- 3
Gradually and alternating between them, fold in the flour mix, butter and buttermilk into the egg mix until well combined.
- 4
Lightly oil the inside of the Multicooker Redmond bowl and add in the cake batter.
- 5
Lock the Multicooker lid, select the bake programme and set the timer for 1 hr 10 mins.
- 6
Bake until the programme finishes and carefully transfer the warm cake unto a grill tray.
- 7
Just before the cake finishes baking, quickly make the almond caramel topping.
- 8
Add the sugar, butter, milk and salt to a pot, carefully mix the ingredients and bring to a simmer. Let the mix simmer for about 5-6 mins till thick and slightly darker. Stir in the almonds and simmer for another min.
- 9
Preheat the grill to high, and glaze the still warm cake with the caramel almond topping, and grill the cake for about 5 mins to brown the almonds.
- 10
Let the almond cake cool completely on a wire rack before serving.