Plum and Hazelnut Cake

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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.

Ingredients

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

Method

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.

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18 thoughts on “Plum and Hazelnut Cake”

  1. I have to say, I’m nearly over plums after so much eating and baking and preserving this season, but that is a very lovely cake! They go such a beautiful colour, don’t they?

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