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Norwegian Toscakake

Patricia @ ButterYum

I was immediately drawn to this recipe while flipping through a copy of Scandinavian Classic Baking by Pat Sinclair.  It's a lightly flavored single layer cake flavored with almonds and topped with a glaze that's browned under the broiler.  Wonderful with a cup of tea or coffee in the afternoon.

Note:  If you like a richer, more strongly flavored cake, check out our family's favorite European Almond Butter Cake (photo below).

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Norwegian Toscakake

makes 8 servings

Printable Recipe

Ingredients

Cake: 

  • 1 1/4 cups all purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon fine salt

  • 4 egg whites, room temperature

  • 4 egg yolks, room temperature

  • 1/2 cup sugar

  • 1/2 cup unsalted butter, melted and cooled

  • 1 teaspoon pure almond extract

Almond Topping:

  • 1/2 cup sugar

  • 2 tablespoons all purpose flour

  • 1/2 cup butter

  • 2 tablespoons 2% milk

  • 3/4 toasted sliced almonds

  • 1/2 teaspoon pure almond extract

Directions

  1. Preheat oven to 350F and spray a 9-inch springform pan with non-stick baking spray; set aside.

  2. In a medium bowl, whisk together flour, baking powder, and salt.

  3. In a separate bow, beat the egg whites until foamy.

  4. Gradually sprinkle in the granulated sugar while continuing to beat until stiff peaks form, about 5 minutes; set aside.

  5. In yet another bowl, whip the egg yolks for about 4 minutes until they are a light lemon color.

  6. Gently fold the beaten yolks into the beaten whites.

  7. Next, fold in the flour mixture in 4 batches, followed by the melted butter and almond extract.

  8. Pour batter into prepared spring form pan and bake in a preheated over for 20-25 minutes.

  9. To make the topping, in a small saucepan over low heat, combine the sugar, flour, butter, and milk, stirring constantly until thickened, about 1-2 minutes.

  10. Remove from heat and add the almonds and almond extract.

  11. Pour the topping over the cake and place under the broiler for 1-2 minutes until the topping turns golden brown.

  12. Cool on wire cooling rack for 5 minutes.

  13. Run a metal spatula around the sides of the pan to loosen.

  14. Remove the sides of the pan and cool completely before serving.