Rachel Khoo’s 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!’

plum Tosca cake
David Loftus

SERVES 8-10

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 butter
50g caster sugar
100g flaked almonds
1 tbsp rum (optional)
2 tbsp plain flour
3 tbsp double cream
a pinch of sea salt

1. Preheat the oven to 180C/ fan 160C/gas 4. Line a 21cm springform cake tin with baking paper.
2. For the cake, beat together the sugar and butter until pale and fluffy. Add one egg at a time, beating to incorporate.
3. In another bowl, mix together the baking powder, salt and flour. Fold the dry ingredients into the egg mixture, along with the vanilla extract.
4. 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.
5. 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.
6. 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.

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The Little Swedish Kitchen by Rachel Khoo will be published by Michael Joseph on 26 July, price £20. To pre-order a copy for £15 until 29 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.