Plum, hazelnut & chocolate cake

Plum, hazelnut & chocolate cake

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

Difficulty and servings

Moderately easy

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Freezable

Method

  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, sugar 33g, salt 0.83 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo rar

    01 September 2009

    rar rated and commented on this recipe

    3 stars

    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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  • 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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  • Binder photo amp

    25 September 2009

    amp rated and commented on this recipe

    5 stars

    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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  • 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

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  • 21 February 2010

    Claire McLellan rated this recipe

    4 stars

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  • 22 February 2010

    Recipies rated this recipe

    5 stars

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  • 30 May 2010

    alelo rated and commented on this recipe

    5 stars

    Had such a success!!! Delicious!

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  • 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!

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  • 29 August 2010

    MamaMoJo rated and commented on this recipe

    5 stars

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

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  • 12 September 2010

    Katy s rated and commented on this recipe

    5 stars

    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.

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  • 14 September 2010

    sheepmugs rated and commented on this recipe

    5 stars

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

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  • 28 September 2010

    Kook rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo Viv

    29 September 2010

    Viv rated and commented on this recipe

    5 stars

    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.

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  • 06 October 2010

    michelle r rated and commented on this recipe

    4 stars

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

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  • 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.

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  • 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!

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  • 08 February 2011

    kw240187 rated and commented on this recipe

    5 stars

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

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  • 31 July 2011

    sabine rated and commented on this recipe

    5 stars

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

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  • 06 August 2011

    gem1979 rated and commented on this recipe

    5 stars

    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.

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  • 18 August 2011

    drizzy commented on this recipe

    DELICIOUS

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Difficulty and servings

Moderately easy

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Freezable

Wonderfully moist

Ingredients

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Per serving

581 kcalories, protein 9g, carbohydrate 51g, fat 39 g, saturated fat 15g, fibre 4g, sugar 33g, salt 0.83 g

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