Tosca cake is a delicious cake

Tosca cake


The Tosca cake is a delicious cake. It is juicy and the caramelized almond frosting makes this cake unique. My mother made it a lot, so I have many childhood memories of this known and famous cake. The origin of the name has several versions, but I like the version that the cake is named after Floria Tosca; opera diva in the famous opera Tosca by Italian composer Puccini. Puccini was born in the beautiful city of Lucca in Tuscany.



The cake
4 eggs
100 g butter
175 g of sugar
200 g spelled flour


250 g of peeled almonds
150 g butter
150 g of demerara sugar
2 tablespoons spelled flour
2 tablespoons heavy cream


Peeling the almonds
  1. If you have not peeled almonds, start with this. This easily done by just covering the almond in water and let the water come to a boil.
  2. In addition, put 1-teaspoon baking soda into the water.
  3. Let the almonds boil for 1 minute and then pull the saucepan off the plate. Leave it there for approx. 5 min.
  4. Pour out the water and refill with cold water. The shell should now come of easily. Coarsely chop the almonds and set aside.


The cake
  1. Start melting the butter and let it cool down while doing the rest.
  2. Put sugar and eggs in a bowl. Use a mixer and whisk until approx. tripled in size. It means you have to whip for 8-10 minutes.
  3. While the mixer goes, pour in a thin beam the melted butter.
  4. When everything is well mixed, you sift in the flour. Gently mix in the flour with a spatula. Use large movements so not to deflate air from the batter.
  5. Gently pour the mixture into a cake tin. Use a 24 cm round cake tin. You must first put baking paper in the bottom and lubricate the side with butter.

Baked first time:
Put the cake in the middle of the oven. Preheated to 175 ˚C. Bake for 23-25 minutes.


  1. While the cake is baking, you make the frosting.
  2. Put all the ingredients with the exception of almonds in a saucepan.
  3. On medium heat, let it all melt while you stir occasionally.
  4. Let it all come to a boil. Pull aside and mix in almonds.
  5. When the cake is finished baking for the first time, take it out, and pour over the frosting. Make sure it is evenly distributed.


Baked second time: Replace the cake in the oven. Bake it for another 20 minutes. Take it out and let it cool completely before taking it out of the tin.

Tosca cake keeps well for several days if stored in an airtight box. Also suitable for freezing


Allergy: Gluten and lactose. Made easy lactose free by using lactose-free heavy cream. If you are extremely intolerant to lactose, you should also use lactose-free butter. However, most people tolerate small amount of lactose as you get from the butter. High FODMAP is due to almonds. You can reduce lactose by using lactose-free butter and lactose-free heavy cream, but the cake will still have a high FODMAP content.

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