This Swedish favourite cake combines a soft tender crumb with a crisp chewy top. Its from Rachel Khoo’s ” The Little Swedish Kitchen”.
Ingredients
For the Cake:
- 150 g caster sugar
- 100 g soft butter
- 3 medium eggs
- 2 tsp baking powder
- a pinch fine sea salt
- 250 g plain flour
- 1 tsp vanilla extract
- 9-10 plums ( or apricots or cherries) halved and stoned
For the Topping:
- 50 g butter
- 50 g caster sugar
- 100 g flaked almonds
- 1 tbsp rum optional
- 2 tbsp plain flour
- 3 tbsps double cream
- a pinch sea salt
Servings:
Instructions
- Preheat the oven to 180 C, 160 Fan Gas 4. Line a 21cm springform cake tin with baking paper.
- Beat together the sugar and butter for the cake 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 and even out the mixture with a palette knife. 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.
- Meanwhile, make the cake topping. Melt the butter and once melted remove from the heat and mix with all the other ingredients until combined. `
- Take the cake out of the oven and increase the heat to 200 C, Fan 180 C, Gas 6. Spread the topping over the cake and bake for 20-25 minutes or until golden and crisp.
Share this Recipe
Powered byWP Ultimate Recipe