As promised, I now present the Swedish almond cake (or toscakaka) recipe! Though toscakaka is often made in the winter, I encourage you to give it a try and let me know what you think! If you don’t have an almond cake pan of your very own, a loaf pan is a handy alternative.
1 1/4 Cups Sugar
1 1/2 Teaspoons Pure Almond Extract
2/3 Cups Milk
1 1/4 Cups Flour
1/2 Teaspoons Baking Powder
1/2 Cup melted butter
Preheat oven to 350 degrees. Grease almond cake pan well and set aside. Beat sugar, egg, almond extract, and milk in bowl; add flour and baking powder, mix well, then add melted butter and mix well again. Bake for 40-50 minutes, or until edges are golden brown. Cool completely in the pan before removing or the cake may break. Sprinkle with confectionery sugar and serve.
Notes: This particular recipe is not from one of our 1900 cookbooks. The difference between this toscakaka recipe and the almond cake recipes in our cookbooks is the inclusion of the almond extract instead of calling for chopped almonds or an almond garnish. Imitation almond extract is easy to find at grocery stores and may be substituted, but the result will not be as flavorful. Additionally, margarine may be substituted for butter.