Tosca Cake

The name sounds very Italian to me but this cake is very popular in Finland. One might even say traditional. It’s basically a simple vanilla cake topped with toffee and almonds. But no less tasty for that. This is a glutenfree version I adapted from the recipe I found here.


  • 3 eggs
  • 250ml sugar
  • 1 vanilla bean
  • 250ml almond meal
  • 350ml oat flour
  • 1½t baking powder
  • 150g melted butter
  • a pinch of salt


  • 75g butter
  • 100g flaked almonds
  • 125ml sugar
  • 125ml cream
  • 1 desert spoon of oat flour
  • a pinch of salt
  1. Preheat your oven to 200C.
  2. Beat the eggs and sugar together until the colour lightens.
  3. Add the seeds from the vanilla pod and mix well.
  4. Sift in the almond meal and the flour and mix.
  5. Add the melted butter and mix gently to combine.
  6. Pour the cake batter into a cake tin with releasable sides. Like many glutenfree cakes, it’s quite crumbly and the more help you can get to extract from the tin the better.
  7. Bake the cake for 15 minutes at 200C.
  8. While the cake is baking, add all of the topping ingredients to a pot on a medium high heat.
  9. Stirring frequently, keep the topping mix on the heat until it has come together and then taken a light caramel colour (it will continue to caramelise in the oven so be careful to not take it too far).
  10. Once the cake has had it’s 15minutes, turn the oven to 225C, pour the topping over the cake and return the cake to the oven for 5minutes, or until the topping has fully caramelised.

2 responses to “Tosca Cake”

  1. Jen

    Hey Tim,

    I’d love to make this for my celiac, Finnish mother-in-law.

    Are flaked almonds the really thin sliced almonds?
    Is a dessert spoon size of sugar about a tablespoon?

    I think I convert all the other measurements.


  2. Tim

    Yup, flaked almonds are the really thinly sliced ones. And a desert spoon is probably about 2 tablespoons I guess.

    Good luck!


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