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15Total Time
20Prep Time
45Bake Time

Plum and hazelnut cake

2 Reviews

About the bake

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

15Total Time
20Prep Time
45Bake Time


  1. 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. 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.

  3. Step 3:

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

  4. 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.

  5. 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.

  6. Step 6:

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

  7. 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.


    • 200g Hazelnuts (skinned)
    • 500g Plum(s)
    • 200g Butter (unsalted) (at room temperature)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 200g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 4 Egg(s) (free range) (beaten)
  • For the topping

    • 2 tbsp Unrefined demerara sugar

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