A good cake for pudding or afternoon tea from ” Cook Simple” by Diana Henry. This can be varied replacing the plums with pears and the hazelnuts with walnuts.
Ingredients
- 8-10 large red or purple plums halved and stoned
- 125 g butter, softened and diced plus extra for buttering
- 100 g caster sugar plus one extra tbsp
- 3 medium eggs eggs, lightly beaten
- juice and finely grated zest of a lemon
- 100 g self raising flour sifted
- 100 g toasted hazelnuts, ground keep back some coarser bits for decoration
- 2 tbsps whoe milk
Servings:
Instructions
- Cut each plum half into three slices. Butter a 20 cm springform tin and line the base with greaseproof paper.
- Put the butter, sugar,eggs, lemon zest, flour and nuts into a food processor and whizz until smooth. Spoon the batter into the tin and arrange the plum slices, cut side up, in circles on top.Pack them well together.
- Sprinkle with 1 tbsp caster sugar then bake in an oven preheated to 180 C, 160 Fan, Gas 4 for 40 minutes. A skewer inserted into the centre should come out clean.
- Let the cake cool in its tin for 15 minutes, then remove it, peeling off the greaseproof paper. Put on a wire rack to cool completely.
Share this Recipe
Powered byWP Ultimate Recipe