Toscakaka — Swedish Almond Cake

Preheat the oven to 175 °C. Line the bottom of a 22–24 cm springform pan with parchment paper. Melt 100 g butter for the batter and let it cool to warm.

Beat 2 eggs with 150 g sugar for 3–4 minutes, until the mixture becomes pale and fluffy. Separately, mix 180 g wheat flour with 1 tsp baking powder.

Fold the flour mixture, 100 g melted butter, and 75 ml milk for the batter into the egg mixture. Stir just until combined, pour into the pan, and bake on the lower rack of the oven for 20–25 minutes: the center should be almost set.

While the base bakes, prepare the almond topping. In a saucepan, melt 75 g butter for the topping, add 120 g sliced almonds, 90 g sugar, 12 g wheat flour for the topping, 25 ml milk for the topping, and 45 g honey.

Heat the topping over low heat, stirring constantly, for 1–2 minutes after it comes to a boil, until the mixture thickens slightly. Do not let the almonds turn too dark.

Remove the base from the oven, carefully spread the hot almond topping over it, and return the pan to the middle rack of the oven. Bake for another 10–15 minutes, until the top turns golden caramel.

Let the cake rest in the pan for 5 minutes, then cool on a wire rack. Serve warm or fully cooled, cut into 8 slices.