Plum, hazelnut & chocolate cake

Plum, hazelnut & chocolate cake

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(38 ratings)

Prep: 25 mins Cook: 50 mins

More effort

Plums, chocolate and hazelnut - this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal581
  • fat39g
  • saturates15g
  • carbs51g
  • sugars33g
  • fibre4g
  • protein9g
  • salt0.83g
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  • 175g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g plums



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 175g light muscovado sugar
  • 175g self-raising flour
  • 175g ground hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g dark chocolate (70 per cent cocoa), chopped
  • 2 tbsp hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tbsp redcurrant, damson or plum jelly



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…


  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.

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Comments (53)

younger's picture

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.

hayfaa's picture

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!

younger's picture

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

younger's picture

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.

mrsdoubtfire22's picture

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.

mrsdoubtfire22's picture

If you make one cake for your friends, make this one, its delicious!

Very easy to make.

sapastanaga's picture

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.

susangilley's picture

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

ghensler's picture

heavan on a plate! Was gone in one sitting!

hdsbla's picture

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

mother_ship's picture

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!'s picture

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

linkevica's picture

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


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