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Plum, Almond and Chocolate Cake

Plum, Hazelnut and Chocolate cake  (Recipe by Mary Cadogan)

This beautiful recipe comes from the BBC Good Food website. I have adapted it and my adaptations are in bold.

Ingredients

  • 175.0g butter, plus extra for greasing
  • 500.0g plums
  • 175.0g light muscovado sugar (I used dark)
  • 175.0g self-raising flour
  • 175.0g ground hazelnuts (I used ground almonds)
  • 3 eggs
  • 1.0 tsp baking powder
  • 50.0g dark chocolate (70 per cent cocoa), chopped (and I added 100g of dark choc chips)
  • 2.0 tbsp hazelnuts (I used almond slivers)
  • 2 tbsp redcurrant, damson or plum jelly (I used Key Plum Jelly which I made last Autumn and which is quite tart so as to counter balance the sweetness of the cake)

Cake ingredients

  • Heat oven to 180C/fan 160C/gas 4.
  • Butter and line the base of a round 20cm cake tin.

Using the butter paper to grease then line the tin

  • Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.

Four plums halved, the rest roughly chopped

  • Put the sugar, butter and ground hazelnuts, into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light.

Well mixed

  • Add in the eggs, flour and baking powder and beat some more.

Eggs and flour added

  • Stir in the chopped plums and chocolate.

Adding the dark chocolate chips

Chopped up plums added

Plum bits mixed in

  • Tip into the prepared cake tin and smooth the top.

Mixture in the tin

  • Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over nuts.

Halved plums added

  • Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. (It took 1 hour and 15 mins in my oven and many comments on the BBC website say the same. I covered the top with tin foil after the first 40 mins.)

Baked

  • 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.

Glazed

  • Serve just warm with ice cream or cold as cake.

Served

Enjoy!

 

One response to “Plum, Almond and Chocolate Cake

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