Warm Plum and Hazelnut Cake

450 g Plums
100 g Butter; unsalted
75 g Soft brown sugar
2 Free range eggs
225 g Self-raising flour
50 g Hazelnuts; chopped
Icing sugar; to decorate

Preheat the oven to 190C/375F/gas 5. Grease and line a 20cm round cake tin.

Cut the plums into quarters, discarding the stones.

Cream together the butter and sugar until light and fluffy, then beat in the eggs, one at a time. Fold in the flour. Carefully fold in the plums, then pile the mixture into the prepared tin.

Sprinkle the hazelnuts over the top and bake in the oven for 45-50 minutes or until golden brown and firm to the touch. Leave to cool slightly in the tin.

Turn out and serve slightly warm, dusted with sifted icing sugar.

Warm Plum and Hazelnut Cake printer friendly version located here. (Just the recipe. Nothing else.)
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