Plum, hazelnut & chocolate cake

Plum, hazelnut & chocolate cake

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(49 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
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  • 175g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g plums



    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



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

  • 3 eggs



    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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tbsp hazelnuts



    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



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


  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.

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Comments, questions and tips

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16th Oct, 2011
Me oh my! This was delicious, I used chopped hazelnuts instead of ground and the texture was great. Only negative was that the cake took about 1hr 15 mins to cook instead of the stated time. Also didn't bother with the glaze.
27th Sep, 2011
Really tasty. I made this without any nuts at all, and cooked it for 1 hour 10 minutes, covering the top with foil for the last 20 minutes....after the suggested time, the top was quite brown but the cake very undercooked! Will definately make again - a great way of using up plums from the garden!
14th Sep, 2011
Took ages to cook - I added another 15 mins. The cake was very moist, and kept surprisingly well. Served as a pud with cream, ate leftovers as a
18th Aug, 2011
6th Aug, 2011
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.
31st Jul, 2011
Excellent.Made with damsons, almonds instead of hazelnuts and whole almonds on the top, with a tsp almobd extract. Moist and fruity
8th Feb, 2011
Really delicious; I added a little more chocolate than it said. Extremely moist and lovely warm for desert.
21st Oct, 2010
Just stunning. Made it for my son's 2nd birthday party and it was more of a hit than the birthday cake!
7th Oct, 2010
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.
6th Oct, 2010
This is fabulous. Easy to make and looks pretty impressive, I dusted it with icing sugar rather than jelly. Yum!


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