Swedish Plum Toscakaka (Tosca Cake)
Swedish plum toscakaka is a twist on one of Scandinavia's favourite cakes. Buttery sponge, an almond topping made with spelt or regular flour.
Servings: 8 slices
Ingredients
Sponge:
- 75g (⅓ cup) sugar
- 50g (3½ tbsp) butter (softened)
- 2 eggs (small)
- ½ teaspoon vanilla essence
- 1 tablespoon baking powder
- 125g (1 cup) spelt flour (see note 1)
Topping:
- 5 plums (halved and stoned)
- 25g (1¾ tbsp) butter
- 25g (2 tbsp) sugar
- 50g (½ cup) flaked almonds
- 1 tablespoon flour
- 1½ tablespoons cream
Instructions
Sponge:
- Pre-heat the oven to 160ºC / 320ºF.
- Prepare a small spring-form pan (mine is 6" / 18cm) by greasing or lining with baking paper.
- Whisk the sugar and butter together until it is pale and fluffy.
- Add in one egg at a time and the vanilla extract, and continue to whisk until everything is well mixed.
- In a separate bowl, mix the baking powder and flour together.
- Carefully fold the dry ingredients into the wet.
- Pour the thick batter into the prepared tin, and give it a little shake to level if off.
- Place the plums skin side down in the batter and bake for around 30 minutes. Because the cake will be put back into the oven with the topping, aim for a centre that is still a little soft.
Topping:
- While the cake is baking, prepare the topping: First, melt the butter in a small pan.
- Remove from the heat, and add the other ingredients. Stir until everything is well combined.
- When ready, remove the cake from the oven and set the temperature to 180ºC / 350ºF.
- Sprinkle the topping over the cake and spread it carefully, so that there is an even coverage.
- Return the cake to the oven and bake for a further 20-25 minutes, until the top is nice and golden. Serve warm with cream or custard. Enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).