A buttery, gluten-free variation on a traditional Swedish cake, packed with almond flavour
The sweet almond topping on this tart was inspired by toscakaka, a delightful Swedish almond cake that I fell in love with a few years ago. A buttery mix of brown sugar, toasted almonds and cream comes together to create a shell-like layer that sits on top of a soft, frangipane filling. Buckwheat flour is my go-to when seeking out a gluten-free option for pastry because it’s not too difficult to work with and brings such a nutty, earthy flavour.