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Swedish Toscakaka Recipe

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This recipe for Swedish Toscakaka, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Cake -
6 2/3 T margarine or butter
2 eggs
scant 2/3 C sugar
2/3 C+ 1/4 C AP flour (wonky, sorry, metric conversion)
1 tsp baking powder
3T + 1 tsp cream or milk

Almond topping
6 2/3 T margarine or butter
scant C sugar
2 T AP Flour
2 T milk
2/3 C slivered or sliced almonds

Butter or grease round 8- 9 cake form or pie pan. Preheat oven to 350 F.

1) Melt butter for cake and let it cool.
2) Whisk egg and sugar together until fluffy. Mix dry ingredients together, then add dry and wet ingredients to egg mixture, alternating between dry and wet, 1/3rd of each at a time.
3) Place mixture in cake pan and bake for 20-25 minutes lower rack of oven.
4) While the cake is in the oven, prepare the topping by combining all the ingredients in a saucepan (non-stick, if you have one). Warm over medium to medium-low heat and stir gently until evenly blended and the mixture has thickened slightly.
5) Spread the topping on the cake and return to the oven for another 10 minutes or until golden brown. Let cool completely before serving.




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