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Plum and Hazelnut Cake

Plum and Hazelnut Cake

Recipe Submitted By: bakingmad

This Plum & Hazelnut Cake is gorgeous, perfect for a family party.

Preparation Time	20 minutes
Baking Time	45 minutes
Portions	Serves 8-10 slices
Skill Level	Easy
Average Rating

Plum and Hazelnut Cake Ingredients

200 grams	Hazelnuts skinned
500 grams	Plums
200 grams	Butter at room temperature
200 grams	Golden Caster Sugar (Billington's)
200 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
4	Free Range Eggs
4 tbsp	Demerara Sugar (Billington's)

This recipe uses

How to make Plum and Hazelnut Cake

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Heat the oven to 180c, 160c fan, gas 4. Line a 9in round loose bottom or spring form cake tin with a circle of baking parchment.
Reserve 2 tbsp of the hazelnuts for decoration. Lightly grill the remaining hazelnuts until toasted, cool then blitz in a liquidizer until finely ground.
Roughly chop and stone half of the plums, Halve the remainder. Beat the butter and sugar together until smooth and creamy, gradually beat in the egg adding a little four if the mixture curdles.
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.
Mix the reserved ground hazelnuts with the demerara sugar and sprinkle on top with the whole hazelnuts.
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 is good served as a dessert or cake.
Tip: Use ground almonds and apricots for a change too.

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