Plum, hazelnut & chocolate cake

Plum, hazelnut & chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(42 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g butter, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 500g plums
    Plum

    Plum

    pl-um

    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
    Hazelnuts

    Hazelnut

    hay-zl-nut

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

  • 3 eggs
    Eggs

    Egg

    egg

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

  • 1 tsp baking powder
    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
    Hazelnuts

    Hazelnut

    hay-zl-nut

    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
    Plum

    Plum

    pl-um

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jessicarichardson
14th Nov, 2016
How small should the roughly chopped plums be?
hezifesi
9th Oct, 2016
5.05
Wonderful cake, highly recommended
lornamcinnes's picture
lornamcinnes
11th Sep, 2016
5.05
A lovely, complex-flavoured and surprisingly light cake/pudding. As others suggested, I baked it for 1 hour 5 minutes rather than just 50 minutes, and I did it at a slightly lower temperature (140 in a fan oven) to prevent it from burning. It came out beautifully browned and not burnt at all. I didn't have many hazelnuts so used mostly pistachios and a few walnuts ground up, with pecans on top. I wasn't sure how it would taste with the chocolate, but in fact the chocolate gave it an interesting and tasty dimension. I also used a bit less sugar (130g) and fat (150g). I felt it was sweet enough even with that reduction in sugar, so I didn't use jam on top. Absolutely delicious, would definitely make it again.
noosner
24th Aug, 2016
5.05
Unbelievably gorgeous and I don't even like fruit cake. Is it legal? I blitzed whole hazelnuts in a coffee grinder so that some had a ground texture and some chopped and this gave a great overall texture. It took 1 hr 10 to bake in a fan oven at 180 degrees. As others have said, you do need to put some foil over the top after about 40 minutes to stop it burning on top. The flavors work wonderfully together. It is worth doing the jam glaze on top. I used plum jam. It only took a few minutes and made the cake really glossy. Top marks for this recipe and I plan to make the cake again as our Christmas cake as it is so delicious.
vall
3rd Sep, 2014
5.05
loved it! just loved it! I used pecans as i didn't have hazelnuts!delicious cake!
suetemple3
4th Sep, 2013
5.05
One of my favourite cakes - Wonderful made with raspberries or blackberries instead of plums too. Sometimes leave out the chocolate and put in extra fruit or different nuts - all have worked well so far!
fatsusie
27th Aug, 2013
1.05
I used Callebaut Dark Chocolate Callets for this recipe. The cake took longer to cook than stated and when I removed it from the oven it looked wonderful, smelled devine and I eagerly waited to remove it from the tin. I served it with Haagen Dazs Vanilla Bean Ice Cream ...This was NOT NICE!!! The dark chocolate gave the taste of something severely burnt! Such a shame!
hjroy15951595
1st Apr, 2013
I made this cake today as per recipie but it definitely needs longer to bake. It was very moist even after all the baking but went down a treat at dinner.. Definitely a desert cake than a treat cake. I used cherry jam melted on the top and sprinkled some crushed hazelnuts on too of that to set it off... Tasted great and looked good too!
mountaingoat83
6th Mar, 2013
5.05
Delicious, and looked really impressive! Lovely served warm with a splodge of double cream.
mountaingoat83
6th Nov, 2012
5.05
Delicious, was polished off in no time! I couldn't get ground hazelnuts so used almonds, but put hazelnuts on top. I served it warm. It took an hour to cook.

Pages

Flindams
13th Oct, 2014
Can I freeze this cake?
goodfoodteam's picture
goodfoodteam
28th Oct, 2014
Hi there, thanks for your question. Yes this cake is suitable for freezing.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.