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!’

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

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.