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Plum and hazelnut cake with a large wedge removed. Plums and hazelnuts visible next to the cake Tried & Tested

Plum and hazelnut cake

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This plum and hazelnut cake is gorgeous and a perfect family dessert. You could use ground almonds and apricots for a change too.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°c (fan 160°C, gas mark 4). Line a 9in round loose bottom or spring form cake tin with a circle of baking parchment.

  2. Classic mode Step 2

    Reserve 2 tbsp of the hazelnuts for decoration. Lightly grill the remaining hazelnuts until toasted, cool then blitz in a liquidizer until finely ground.

    Ingredients for this step

    • 200g 7⅛ oz Hazelnuts
  3. Classic mode Step 3

    Roughly chop and stone half of the plums. Cut the remaining plums in half.

    Ingredients for this step

    • Plum(s)
  4. Classic mode Step 4

    Beat the butter and sugar together until smooth and creamy, gradually beat in the egg adding a little flour if the mixture curdles.

    Ingredients for this step

    • Butter (unsalted)
    • Unrefined golden caster sugar
    • Egg(s) (free range)
  5. Classic mode Step 5

    Fold in the flour and baking powder, then stir in the ground hazelnuts and chopped plums. Spread into the cake tin and top with the halved plums.

    Ingredients for this step

    • Self-raising white flour
    • Baking powder
  6. Classic mode Step 6

    Mix the reserved ground hazelnuts with the demerara sugar and sprinkle on top with the whole hazelnuts.

    Ingredients for this step

    • Unrefined demerara sugar
    • 2tbsp 2tbsp Hazelnuts
  7. Classic mode Step 7

    Bake for 40-45 mins until golden and firm to the touch. Allow to cool for 15 minutes before removing from the tin, serve warm or cold. This cake will keep for 1-2 days in the fridge and can be served as a dessert or cake.