High Altitude Swedish Visiting Cake (Toscakaka)
This Swedish visiting cake is an easy, one layer almond cake, with a crunchy meringue like almond crust on top of the soft, tender cake.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup + 2 tbsp granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp almond extract
- ⅔ cup whole milk
- 1 tsp freshly grated lemon zest
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ⅓ cup almond flour (or very finely ground almonds)
- ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large egg whites
- ½ cup powdered sugar
- 1 cup sliced almonds
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Prepare a 9-inch baking pan by spraying it with non-stick baking spray, or prepping it with butter and flour. I like to bake this cake in a 9-inch ruffled pie pan, and serve it right from the pan.
- In a bowl, whisk together the melted butter, granulated sugar, egg, egg yolk, vanilla, almond extract, milk and lemon zest.
- In a separate bowl, whisk together the flour, almond flour, baking powder and salt. Add the dry ingredients to the wet, and whisk until combined. Spread the batter evenly into the pan.
- In a bowl, vigorously whisk together the egg whites and powdered sugar, until foamy, then stir in the almonds. Dollop the egg white/almond mixture over the cake batter.
- Bake the cake for about 35-40 minutes, until the topping is golden brown. Note that at 35 minutes, the cake will be slightly underdone in the center, for more of a "custardy" texture. Bake for 40 minutes for a more "set" texture.
- Let the cake cool for 30 minutes, then serve warm. Decorate the top of the cake with a few more sliced almonds.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
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