Toscakaka, a caramel almond cake, is the sweetest Christmas.

Allegedly named after Puccini’s opera Tosca, this is a heavenly mix of almond sponge with an almond caramel top – Scandinavia’s answer to sticky toffee pudding.



80g butter salted, cubed and extra for greasing

90g goldencaster sugar

A few drops of almond extract

2 medium eggs

70g plain flour, sifted

1 heaped teaspoon baking powder.

30g ground almonds


75g of salted butter

75g of light brown sugar

1 heaped tablespoon plain flour.

3 tablespoons whole milk

75g flaked almonds toasted

  • Heat the oven to 170C fan/gas 5, and then grease a 20 cm springform cake tin measuring at least 4cm.
  • Cream the butter, sugar, and almond extract in a food processer. Then add the eggs one by one, followed closely with the flour and baking powder. The mixture should be transferred to a baking tin. Smoothen the surface and then bake for 25 mins.
  • Prepare the caramel topping about 10 minutes prior to the timer’s end. In a saucepan, melt butter and stir in sugar, milk, and flour. Once smooth, heat in pan and whisk in almonds.
  • This should be spread over the top of your cake. Bake for about 10-15 minutes, or until the almonds and caramel have darkened slightly. After the frosting has cooled, run a knife around its edge. The cake will stay good for several days if it is not covered.