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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 21-23

• rar

  01 September 2009

  rar rated and commented on this recipe

  

  I didn't think the chocolate added anything (except calories!) in this recipe. Next time I will leave it out and add some spice, say cinnamon.

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• Nevynevster

  04 September 2009

  Nevynevster commented on this recipe

  Made this with almonds instead of hazelnuts as that's what I had in the cupboard. I also blitzed the plums in the magimix to chop them up as I couldn't be bothered to chop them by hand - this worked well and I liked the consistency. Good recipe all round and kept well

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• amp

  25 September 2009

  amp rated and commented on this recipe

  

  Very, very good! I made using ground hazelnuts in the cake and a handful of whole almonds on top. I baked for one hour but it was still slightly underdone in the middle. Also, there was more of a chocolate taste than I was expecting for so little chocolate.Will make 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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