A simple, moist yellow cake topped with a layer of crispy caramel and almonds.
For the Cake:
¾ cup unsalted butter
¼ cup whole milk
1 cup + 2 tablespoons all-purpose flour
¼ cup + 2 tablespoons almond flour
1 ½ teaspoons baking powder
½ teaspoon fine salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
For the Topping:
¼ cup unsalted butter
¾ cup sliced almonds
⅛ teaspoon fine salt
½ cup sugar
½ cup heavy whipping cream
Flaky sea salt, such as Maldon, for sprinkling (optional)
Whipped cream for serving, optional
Set oven rack in the middle position and preheat oven to 350 degrees. Butter and flour a 9 inch springform pan and set aside.
Whisk flour, almond flour, baking powder and salt in a medium bowl until fully combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light in texture and pale yellow in color, about 2-3 minutes. Reduce speed to low and add vanilla.
Leave mixer speed on low and add ⅓ of the cooled butter and milk mixture followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with final ⅓ of the flour mixture.
Transfer cake batter to prepared springform pan. Bake until golden brown and a tester poked into the center of the cake comes out clean, 35-40 minutes. Set cake aside to cool slightly.
While the cake is cooling, make the topping. Set the oven to broil and make sure the oven rack is in the middle position. Melt butter in a medium skillet over medium heat. Add almonds and fine salt and sauté until the almonds are just beginning to brown. Add the sugar and cream. Bring to a boil, stirring constantly. Boil until the mixture is slightly darker tan in color and is starting to thicken, about 2-3 minutes.
Pour the topping over the cake and broil until topping is nicely browned and bubbly. Keep a very close eye on it! This will happen in only a minute or so. I leave the oven door propped open so I can make sure it doesn’t get too dark. Remove from the oven. Sprinkle with sea salt if desired. Allow cake to cool in the pan.
Before serving, run a knife in between the cake and the edge of the pan to make sure that it is not sticking before you remove the sides of the springform pan. Cut into wedges and serve with whipped cream if desired.
Keywords: Tosca, cake, almonds, caramel, fika, Swedish