The plums, hazelnuts and vanilla go so well together in this cake.
I like to serve it as a pudding with some cream or ice cream.
The cake does not last long as it is very moist so best eaten within 24 hours I think.
4-5 plums, sliced
100g butter, at room temperature
100g caster sugar
2 eggs, beaten
70g ground hazelnuts or hazelnut meal
30g buckwheat flour
1 teaspoon vanilla extract
2 teaspoons gluten free baking powder
Preheat the oven to 180degrees Centigrade.
Line the base of a 20cm spring form cake tin.
Place the plum slices on the base of the tin.
Beat the butter and sugar until light and fluffy.
Beat in the eggs and then fold in the remaining ingredients.
Spoon into the cake tin, cover the plums completely.
Bake for 25 mins. Allow to sit for 5 mins and then remove from the tin.