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Recipe by Mary Cadogan

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1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.
2. Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.
3. Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.

Per serving

581 kcalories, protein 9g, carbohydrate 51g, fat 39 g, saturated fat 15g, fibre 4g, salt 0.83 g

Latest comments and suggestions

Results 1-20

• linkevica

  10 September 2008

  linkevica rated and commented on this recipe

  

  it was gone in one evening. leaved out tje jelly.

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• Mika Bertram

  16 September 2008

  Mika Bertram rated and commented on this recipe

  

  Delicious! I used "ciruelas claudias" and added two tablespoons of cacoa powder and 150 g of white choclate and left out the jelly!

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• mother*ship

  20 September 2008

  mother*ship rated and commented on this recipe

  

  I replaced the hazelnuts with almonds and the chocolate with some marzipan (but used more like 100g) I had at the back of the cupboard that needed using up; result - delicious!

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• hazel

  02 October 2008

  hazel commented on this recipe

  Delicious! I made this for my "foodie" friend visiting from America, and she took the recipe home with her!

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• Gbobs

  07 October 2008

  Gbobs rated and commented on this recipe

  

  heavan on a plate! Was gone in one sitting!

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• Favourites

  09 October 2008

  Favourites commented on this recipe

  This is a wonderful cake. Didn't have any plum jelly so I used blackberry jelly. Also it improves with keeping. Day by day it gets better. (but it didn't last long!) Susan Gilley

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• Xisca

  20 October 2008

  Xisca rated and commented on this recipe

  

  Wonderful and easy recipe. I made it first with cherries, late I tried with plums. Much better with cherries. Next time I´ll change the dark chocolat for white.

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• Jo Jo

  27 October 2008

  Jo Jo rated and commented on this recipe

  

  If you make one cake for your friends, make this one, its delicious! Very easy to make.

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• Jo Jo

  27 October 2008

  Jo Jo commented on this recipe

  I made this cake to take to friends that invited me for Sunday lunch, they all loved it. I used plum jam instead of jelly and it worked fine. I also didn't have a 20cm cake tin and used a 22 instead which was perfect.

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• Oliver

  30 October 2008

  Oliver commented on this recipe

  Tried this cake last week, Best cake I have made in ages, very moist, intense falvour, crunchy nuts on top and lovely bites of dark chocolate. Served with vanilla Ice cream, east great hot or cold. Lasts well.

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• Oliver

  10 November 2008

  Oliver commented on this recipe

  Wonderful cake. left out plum jam, dusted it with icing sugar. Great with vanilla ice cream. Passed on recipe to friends.

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• hayfaa

  09 February 2009

  hayfaa commented on this recipe

  This a great recipe! I've tried twice, both with almond instead of hazelnut - it is absolutely lovely! :-) As plum is now only 1 pound a pac in tesco, it is a very good try - cheap and tasty!

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• hayfaa

  09 February 2009

  hayfaa rated this recipe

  

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• Oliver

  26 March 2009

  Oliver rated and commented on this recipe

  

  Great recipe although I find it needs longer than the stated time as the centre of the cake is often a little underdone so usually add another 10 mins.

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• mosan

  12 April 2009

  mosan commented on this recipe

  I have made this cake a number of times and it has always been incredibly moist and quite delicious with the chocolate and hazelnuts adding texture. i didn't add the jam topping as i felt this would be too sweet. i also typically add less sugar than recipes require as i don't like over sweet cakes.

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• ktb

  24 July 2009

  ktb commented on this recipe

  Made this cake for christmas and a recent birthday..went down a treat...added extra white chococolate mmmmm

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• nadine

  29 July 2009

  nadine commented on this recipe

  what a lovely cake! I did'nt have any ground hazlenuts so used chopped instead and it was perfect, gave it extra texture, i also had to cook for a further few minutes more than stated but the result was fab, will try with cherries next time, keeps really well even after a couple of days, if you have any left that is!!

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• nadine

  29 July 2009

  nadine rated this recipe

  

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• honeybee

  18 August 2009

  honeybee rated and commented on this recipe

  

  Bought plums but they weren't ripe, so used apple and raspberry from the freezer. The chocolate really set this off. Had some left over and took it in a plastic bag on a long walk. Far more lovely than a muesli bar! Will make again just as soon as those plums ripen.

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• maria kelly

  24 August 2009

  maria kelly commented on this recipe

  This is most definitely a cake and not a tart. Couldn't get hold of ground hazelnuts so used chopped instead.It took a lot longer to bake than stated in the recipe in my mums slightly slow oven however it turned out fab. We had it for desert,warm with cream or ice cream,or both. Was loved by family and friends. Will definitely make it again.

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Ingredients

• 175g butter , plus extra for greasing
• 500g plums
• 175g light muscovado sugar
• 175g self-raising flour
• 175g ground hazelnuts
• 3 eggs
• 1 tsp baking powder
• 50g dark chocolate (70 per cent cocoa), chopped
• 2 tbsp hazelnuts
• 2 tbsp redcurrant, damson or plum jelly

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Difficulty and servings

Preparation and cooking times

Prep 25 mins

Cook 50 mins

Ingredients

• 175g butter , plus extra for greasing
• 500g plums
• 175g light muscovado sugar
• 175g self-raising flour
• 175g ground hazelnuts
• 3 eggs
• 1 tsp baking powder
• 50g dark chocolate (70 per cent cocoa), chopped
• 2 tbsp hazelnuts
• 2 tbsp redcurrant, damson or plum jelly

Per serving

581 kcalories, protein 9g, carbohydrate 51g, fat 39 g, saturated fat 15g, fibre 4g, salt 0.83 g

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