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Food blogger Izy Hossack makes Damson Cake with Caramelised Almond Topping (Tosca Cake)

Damson Cake with Caramelised Almond Topping (Tosca cake)

Serves 8-10 Recipe from The Little Swedish Kitchen by Rachel Khoo published by Michael Joseph 
Author Izy


  • 40 damsons
  • 100 g unsalted butter , softened
  • 150 g granulated sugar
  • 1 tsp almond extract
  • 3 medium eggs
  • 2 tsp baking powder
  • 250 g plain (all-purpose) flour
  • a pinch salt

For the topping:

  • 50 g unsalted butter
  • 2 tbsp double cream
  • 50 g (1/4 cup) granulated sugar
  • 100 g (1 cup) flaked almonds
  • 2 tbsp plain (all-purpose) flour


  • Place all the damsons in a medium pot with 50ml (1/4 cup) of water over a medium heat. Once the water in the pot starts to bubble, turn the heat down to low, cover with a lid and leave for 20 minutes. Check on them occasionally to give it a stir and make sure it's not catching on the bottom. 
  • Preheat the oven to 180oC (350oF)/ 160oC (320oF) fan. Grease and line a 21cm (9-inch) springform pan with baking paper. 
  • In a large bowl, beat together the softened butter, granulated sugar and almond extract. Add in the eggs one at a time, beating between each addition. Add the baking powder, flour and salt. Mix together until just combined. Pour into the prepared cake.
  • Once cooked, leave to cool with the lid off. When cool enough to handle, pick out all the pits from the damson compote - count them out so you don't miss any!!!
  • Spoon the cooked damsons onto the cake batter and spread out into an even layer. Bake for 20 minutes - it'll be a bit undercooked in the centre still.


  • Melt the butter in a small pot over a medium heat. Once melted, take off the heat and stir in the rest of the topping ingredients. 


  • Spread the flaked almond topping over the partially baked cake. Turn the oven up to 200oC (400oF) /180oC (350oF) fan. Bake for a further 15-20 minutes until golden on top. 


  • The original recipe uses 9-10 plums, halved and de-stoned. The initial bake is for 30-35 minutes then, once topped, baked for a further 20-25 minutes until golden.