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Plum, hazelnut & chocolate cake

Plum, hazelnut & chocolate cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8 - 10

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal581
fat39g
saturates15g
carbs51g
sugars33g
fibre4g
protein9g
low insalt0.83g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2008

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Overall rating

A star rating of 4.6 out of 5.53 ratings
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