Plum Hazelnut and Chocolate Cake Recipe
Ingredients
| 175 g/6 oz butter, softened, plus extra for greasing | ||
| 500 g/1 lb 2 oz plums | ||
| 175 g/6 oz light muscovado sugar | ||
| 175 g/6 oz self-raising flour | ||
| 175 g/6 oz ground hazelnuts | ||
| Eggs | 3 | |
| Baking powder | 1 Teaspoon | |
| Dark chocolate | 50 Gram, chopped | |
| Hazelnuts | 2 Tablespoon | |
| 2 tbsp redcurrant, damson or plum jelly | ||
Directions
GETTING READY
1. Preheat the oven 180C/fan 160C/gas 4
2. Grease and line the base of a 20cm round cake tin
MAKING
3. Halve and stone four of the plums and set them aside for later; roughly chop the remaining
4. In a lage bowl, add butter, sugar, flour, ground hazelnuts, eggs and baking powder and beat until smooth and light
5. Add in the chopped plums and chocolate and turn all this into the cake tin; smoothen the top
6. Arrange plum halves over the top, scatter hazelnuts and bake for fifty minutes until firm and golden
7. Allow to cool, turn out and remove the paper; cool on a wire rack
SERVING
8. Heat the jelly, brush it on top and serve
1. Preheat the oven 180C/fan 160C/gas 4
2. Grease and line the base of a 20cm round cake tin
MAKING
3. Halve and stone four of the plums and set them aside for later; roughly chop the remaining
4. In a lage bowl, add butter, sugar, flour, ground hazelnuts, eggs and baking powder and beat until smooth and light
5. Add in the chopped plums and chocolate and turn all this into the cake tin; smoothen the top
6. Arrange plum halves over the top, scatter hazelnuts and bake for fifty minutes until firm and golden
7. Allow to cool, turn out and remove the paper; cool on a wire rack
SERVING
8. Heat the jelly, brush it on top and serve
Chef
