Source: Tamal Ray’s recipe for toscakaka, or Swedish almond cake
Marizipan Toscakaka
Servings 10 people
Ingredients
Base
- 40 g unsalted butter at room temperature
- 100 g caster sugar
- 2 eggs large, beaten
- 90 g Greek yogurt
- 50 g plain flour
- 100 g ground almonds
Topping
- 50 g unsalted butter
- 25 g caster sugar
- 100 g marizipan grated
- 25 g double cream
- 10 g plain flour
- 60 g slivered almonds
- icing sugar to dust
Instructions
- Line the base of a 20cm round cake tin with greaseproof paper and grease the base and sides with a little butter. Heat the oven to 170C (160C fan)/gas 4.
- To make the cake, cream the butter and sugar, then stir in the remaining ingredients. Pour into the tin and bake for 30 minutes.
- Meanwhile, make the topping. Melt together the butter, sugar and marzipan in a saucepan over a low heat. Take the pan off the heat, add the cream, flour and almonds, and mix. Once the cake is ready, remove from the oven and turn the heat up to 190C (180C fan)/gas 6.
- Pour the topping over the cake, ensuring it covers the surface, then return to the oven for six to eight minutes, until golden. Set aside to cool, then remove from the tin. Dust with icing sugar just before serving.
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