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.
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
- 200gHazelnuts (skinned)
- 500gPlum(s)
- 200gButter (unsalted) (at room temperature)
- 200gBillington's Unrefined Golden Caster Sugar
- 200gAllinson's Self Raising Flour
- 1 tspBaking powder
- 4Egg(s) (free range) (beaten)
For the topping
- 2 tbspUnrefined demerara sugar