Toscakaka was always a favorite growing up in Sweden. It was, however, often one of those cakes where the top was much better than the rest of the cake, much like how the muffin top is often the best part of a muffin. This version is moist all the way through, plus it’s a little lower than most traditional tosca cakes, giving more caramel topping to each bite. Filled with fruit and sweetened with palm sugar (kokossocker), it’s also free of gluten, grains and starch.
I realize I’m spoiled living in California where figs are still in season, but this cake works well with most kinds of fruits and berries. Try blackberries, raspberries, blueberries, sliced apples, peaches, plums et cetera, and maybe add some chai spices to the batter for the holidays.
gluten & grain free tosca caramel cake with figs and almonds
4 TBL butter
½ cup palm sugar (kokossocker)
1½ cup almond flour
2 teaspoons baking powder
10 small fresh figs (or an equal amount of other fruits or berries)
ingredients caramel tosca topping
½ cup butter
½ cup coconut palm sugar
2 tablespoons cream (or milk)
¼ teaspoon salt
1 cup sliced almonds
Begin with the cake ingredients.
Melt butter and set aside to cool.
Beat eggs and palm sugar with an electric mixer until light and fluffy.
Gently fold in melted butter, almond flour and baking powder to the fluffy eggs.
Any shape tart pan, cake pan or tartlet will work but make sure it has a removable bottom. Fill with the batter and distribute the fruit evenly over the cake. Gently push the fruit into the batter while leaving some exposed.
Bake at 350F/175C for 15 minutes. (It will bake again after the topping is added.)
While the cake is baking, make the caramel topping.
Bring butter, palm sugar, cream and salt to a soft to medium boil while stirring. Let boil for 5 minutes.
Take off the heat, stir in sliced almonds and set aside until the cake has finished the first 15 minutes of baking.
Carefully spread the almond caramel over the top, leaving some of the fruit visible, and bake for another 10-15 min until golden brown.
Serve warm or cold, plain or with whipped vanilla cream or ice cream.
Photography by Philip Blankenship.