Norwegian Toscakake

makes 8 servings



  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 4 egg whites, room temperature
  • 4 egg yolks, room temperature
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon almond extract

Almond Topping:

  • 1/2 cup sugar
  • 2 tablespoons all purpose flour
  • 1/2 cup butter
  • 2 tablespoons 2% milk
  • 3/4 toasted sliced almonds
  • 1/2 teaspoon almond extract


  1. Preheat oven to 350F and spray a 9-inch springform pan with non-stick baking spray; set aside.  
  2. In a medium bowl, whisk together flour, baking powder, and salt.  
  3. In a separate bow, beat the egg whites until foamy.  
  4. Gradually sprinkle in the granulated sugar while continuing to beat until stiff peaks form, about 5 minutes; set aside.  
  5. In yet another bowl, whip the egg yolks for about 4 minutes until they are a light lemon color.  
  6. Gently fold the beaten yolks into the beaten whites.  
  7. Next, fold in the flour mixture in 4 batches, followed by the melted butter and almond extract.  
  8. Pour batter into prepared spring form pan and bake in a preheated over for 20-25 minutes.
  9. To make the topping, in a small saucepan over low heat, combine the sugar, flour, butter, and milk, stirring constantly until thickened, about 1-2 minutes.  
  10. Remove from heat and add the almonds and almond extract.  
  11. Pour the topping over the cake and place under the broiler for 1-2 minutes until the topping turns golden brown.  
  12. Cool on wire cooling rack for 5 minutes.  
  13. Run a metal spatula around the sides of the pan to loosen.
  14. Remove the sides of the pan and cool completely before serving.