Rachel Khoo's plum Tosca cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rachel Khoo’ s plum Tosca cake By You Magazine - July 22, 2018 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!’ 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. SAVE 25% ON RACHEL’S NEW BOOK 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved