Method
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.
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.
Step 3:
Roughly chop and stone half of the plums. Cut the remaining plums in half.
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.
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.
Step 6:
Mix the reserved ground hazelnuts with the demerara sugar and sprinkle on top with the whole hazelnuts.
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.
Ingredients
- 200g Hazelnuts (skinned)
- 500g Plum(s)
- 200g Butter (unsalted) (at room temperature)
- 200g Unrefined golden caster sugar
- 200g Self-raising white flour
- 1 tsp Baking powder
- 4 Egg(s) (free range) (beaten)
For the topping
- 2 tbsp Unrefined demerara sugar
- 2 tbsp Unrefined demerara sugar
Recipe Reviews
Best cake ever, and I’m no stranger to cake! I don’t like commercially produced cakes because they’re overly sweet. This cake however has just the right amount of tartness from the plums to make it interesting and delicious. I leave the hazelnuts whole and warn people before they bite that they’re whole. It’s a real crowd pleaser and very popular when shared with colleagues.
Ingredients
- 200g Hazelnuts (skinned)
- 500g Plum(s)
- 200g Butter (unsalted) (at room temperature)
- 200g Unrefined golden caster sugar
- 200g Self-raising white flour
- 1 tsp Baking powder
- 4 Egg(s) (free range) (beaten)
For the topping
- 2 tbsp Unrefined demerara sugar
- 2 tbsp Unrefined demerara sugar