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 Billington's 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
I am baking for 25 years mostly cakes from Annie Bell’s book but not only always good and successful without unnecessary surprises.
This recipe has something wrong with it my cake after 45 minutes of baking is runny in the middle and what a shame I need to put it in the bin.
If you are unsure about your recipes please don’t publish them as food waste is the most awful thing in this days.
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 Billington's 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