Rachel’s Scandi romance: Plum Tosca cake
This is a firm Swedish favourite (apparently named after Puccini’s opera Tosca), combining moist cake with juicy fruit and a crisp topping. It will have your guests shouting ‘Bravo!’ and ‘Encore!’
FOR THE CAKE
150g caster sugar
100g soft butter
3 medium eggs
2 tsp baking powder
a pinch of fine sea salt
250g plain flour
1 tsp vanilla extract
9-10 plums, halved and stoned
FOR THE TOPPING
50g caster sugar
100g flaked almonds
1 tbsp rum (optional)
2 tbsp plain flour
3 tbsp double cream
a pinch of sea salt
■ Preheat the oven to 180C/ fan 160C/gas 4. Line a 21cm springform cake tin with baking paper.
■ For the cake, beat together the sugar and butter until pale and fluffy. Add one egg at a time, beating to incorporate.
■ In another bowl, mix together the baking powder, salt and flour. Fold the dry ingredients into the egg mixture, along with the vanilla extract.
■ Pour into the prepared cake tin. Even out the mixture with a palette knife, then lay the plum halves skin side down on top of the cake. Bake for 30-35 minutes or until the cake is still slightly wobbly in the middle.
■ In the meantime, make the cake topping by first melting the butter. Once melted, take off the heat and mix with all the other ingredients until combined.
■ Take the cake out of the oven and turn the oven up to 200C/fan 180C/gas 6. Spread the topping over the cake and bake for 20-25 minutes or until golden and crisp.
TOP TIP The plums can be replaced with apricots, cherries and other soft fruits.