We have a plum tree in our garden which periodically gives us a crop of plums. This year we have a crop and after the children have gorged themselves on what they can scrump I might have a few plums for my favourite plum cake.
It may horrify you to know that I can take or leave cake most of the time but not his one. This cake is deliciously light with the sharp fruit cutting through the buttery flavour. The nuts add a toasted crunch which you didn’t know you were missing until this beautiful cake.
Plum and Hazelnut Cake Recipe
150g butter, softened
150g caster sugar
3 large eggs, room temperature
75g self raising flour
100g ground almonds
70g blanched hazelnuts roughly chopped
6 – 7 small plums, stoned and thinly sliced
Preheat the oven to 180°C
- First toast the hazelnuts until lightly browned and set aside to cool.
- Prepare the plums then butter and line a 20cm cake tin.
- Beat the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time.
- Sieve the flour into the wet ingredients and gently fold into the mixture.
- Fold in the ground almonds followed by the hazelnuts.
- Spoon the mixture into the cake tin and flatten the top gently.
- Lay the sliced plums across the top, I like to arrange them in a circle but do bear in mind they will sink in so you don’t need to expend too much energy.
- Bake for 40 – 45 minutes and test with a skewer.
- Cool for ten minutes in the tin before turning out onto a rack to cool.
I’ve adapted this recipe from one in Nigel Slater’s Kitchen Diaries (an absolute must read).