Sweden's favourite classic cake, toscakaka, combines a soft tender crumb with a crispy, chewy top. Recipe from The Little Swedish Kitchen by Rachel Khoo.
Preheat oven t 180 C/ 160 C fan/ gas mark 4. Butter and line a 21 cm springform (or silicone) baking pan with greaseproof paper.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the vanilla.
In another bowl, sift together the flour, baking powder and salt.
Fold the dry ingredients into the wet and spoon into the prepared tin.
Arrange a single layer of halved, pitted cherries, skin side down, on the top of the cake.
Bake in the centre of the oven 30-35 minutes. The centre of the cake will still be wobbly.
Meanwhile, melt the butter and combine with the remaining topping ingredients.
Turn the oven up to 200 C/ 180 C fan/ gas 6. Spread the topping over the cake and bake in the centre of the oven for a further 20-25 minutes, until golden and crisp.
Notes
You can replace the cherries with plums, apricots or any other soft fruits.