Swedish Almond Cake (Toscakaka)
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine flour and baking powder. Gradually add this dry mix to the wet ingredients, alternating with milk until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle sliced almonds evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Notes
Storage: Keep your cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. Flavor variation: Try adding a tablespoon of almond extract for extra flavor. Mix-Ins: Fold in chocolate chips or dried fruits for added texture.
