Plum, hazelnut & chocolate cake

Latest comments and suggestions

Results 21-40

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kirstin

  08 December 2009

  Kirstin commented on this recipe

  This is lovely and a good way of using up plums. You should make it! I have made this cake four times but not yet with all of the ingredients. Instead of the chocolate I've used cocoa powder- about 4 tablespoons- and instead of the nuts I've used the same weight of ground almonds. Wholemail self raising works fine too but you might need a wee bit of milk. Enjoy your cake. k

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claire McLellan

  21 February 2010

  Claire McLellan rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Recipies

  22 February 2010

  Recipies rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alelo

  30 May 2010

  alelo rated and commented on this recipe

  

  Had such a success!!! Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mmow

  13 August 2010

  mmow commented on this recipe

  This cake is easy to make - I used ground almonds instead of hazlenuts & it needed at leats 20 mins more cooking time as it really was squidgy in the middle after the suggested time. Smells great - will perhaps try different fruit next time someone else has done. Can't wait to try it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MamaMoJo

  29 August 2010

  MamaMoJo rated and commented on this recipe

  

  Very very very good - a great balance of flavours. Took a little longer to bake. Go ahead and try it, it's worth it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katy s

  12 September 2010

  Katy s rated and commented on this recipe

  

  Stunning. Used with plums from my Grandpa's garden and it was a real hit. Used the redcurrent glaze and it made a real difference.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sheepmugs

  14 September 2010

  sheepmugs rated and commented on this recipe

  

  Fantastic cake, not too sweet, the whole family loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kook

  28 September 2010

  Kook rated and commented on this recipe

  

  Have made it now three times. This cake remains moist and succulent for days. Great combination of ingredients. I'll be trying it with other fruits now that my plums are gone :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Viv

  29 September 2010

  Viv rated and commented on this recipe

  

  This is simply one of the ~BEST cakes I have ever cooked and eaten! although it took a lot longer to cook in fact about 40mins longer, think I might have used a slightly smaller tin, but it was worth it as everyone agreed what a delicous cake it was. I only put a few whole hazelnuts on the top and that was enough. Used homemade Blackberry & Apple Jam for the topping but it was a bit sweet, so will leave that out next time. I am just about to make the Stem Ginger cake so will look forward to that; I have to freeze half of these cakes otherwise we would get as fat as pigs if the cakes were left out.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• michelle r

  06 October 2010

  michelle r rated and commented on this recipe

  

  This is fabulous. Easy to make and looks pretty impressive, I dusted it with icing sugar rather than jelly. Yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sweet tooth

  07 October 2010

  Sweet tooth commented on this recipe

  Recently made this with the last of my garden plums. Used ground almonds instead of hazelnuts and also baked it for about 10mins longer than recipe states. It was fantastic. will have to think of some other fruits I can use instead so I can try it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katy s

  21 October 2010

  Katy s commented on this recipe

  Just stunning. Made it for my son's 2nd birthday party and it was more of a hit than the birthday cake!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kw240187

  08 February 2011

  kw240187 rated and commented on this recipe

  

  Really delicious; I added a little more chocolate than it said. Extremely moist and lovely warm for desert.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sabine

  31 July 2011

  sabine rated and commented on this recipe

  

  Excellent.Made with damsons, almonds instead of hazelnuts and whole almonds on the top, with a tsp almobd extract. Moist and fruity

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gem1979

  06 August 2011

  gem1979 rated and commented on this recipe

  

  Delicious cake, went down very well with my family last week. Making another today to use up the plums. Used chopped hazlenuts as couldn't get ground but gave it a nice texture. Needed to use a 23cm tin and had to cook for an extra 20 mins. Used the redcurrent jelly on the top but have run out now so won't bother today, think it will be just as nice without.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• drizzy

  18 August 2011

  drizzy commented on this recipe

  DELICIOUS

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7562/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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, sugar 33g, salt 0.83 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.