Hello Norwegian Heritage! This month was Syttendai Mai (17th of May), also known as Constitution Day back in the old country. So what better way to celebrate than with some classic Scandinavian food!
This cake is a twist on a classic almond cake or Toscakaka as it’s known in Scandinavia that was in my mother’s cookbook. Of course I’m always wanting to make it my own so I made mine with hazelnuts and since it’s spring, I tossed in some blueberries for good measure. This dessert is so good its a blueberry filled cake topped with a caramelized hazelnut topping that you just can’t get enough of. I guarantee that you will not be able to stop at just one slice.
Hazelnut Toscakaka Recipe
- 4 Extra Large Eggs
- 1 1/4 cups Granulated Sugar
- 1 1/4 cups All-Purpose Flour
- 2/3 cup Butter
- 2/3 cup Hazelnuts (roughly chopped)
- 1/2 cup Granulated Sugar
- 3 tablespoons Milk
- 1 tablespoon All-Purpose Flour
Preheat the oven to 350 degrees F. For the cake, melt butter and set aside to cool. Whisk the eggs and sugar together until light yellow and fluffy. Add the flour and melted butter and until just combined. Pour the batter into a spring form pan lined with parchment paper and bake for about 45 minutes. Check for doneness by inserting a tooth pick or wooden skewer into the cake. If it comes out clean, the cake is done. If batter sticks, bake for an additional 5 minutes and test again.
When done, remove the cake from the oven, but leave in the spring form pan. For the topping, place all topping ingredients into a saucepan and bring to a boil. Once a boil is achieved, immediately pour the mixture onto the cake and spread evenly across the top. Return the cake to the oven and continue baking, only using the top heat if possible until it looks golden brown and nice. About 5-10 minutes.
Remove from the oven and allow to cool before removing from the spring form pan. Enjoy!