This cake is perfect for an almond fan like me. Can’t find a way to get them into the actual sponge? No biggie, just chuck a thick caramel drenched layer of them on top instead. Problem solved. The name alone tempted me to this cake – both the Scandinavian version (Toscakaka is too much fun to say) and the English translation. Caramel, almond and cake are 3 great words on their own but put them all together in one recipe and I knew I was in for a treat. I was proved right whilst making the butterscotch sauce to coat the almonds, when I had to be highly restrained because ohmygoodness it smelt and tasted incredible! The end result is quite a dense cake, almost Madeira-like in texture, with a thick crunchy and sweet layer of almonds packed on top. Surprisingly, considering the amount of butterscotch involved, this cake is not very rich and worryingly easy to have more than just the one slice. You can find the recipe here – I didn’t make any changes except from not including any vanilla or coffee in the topping because, well… I forgot. Enjoy!