Plum, hazelnut and chocolate cake

I’m really excited about the arrival of autumn, because it’s my favourite time of year and I have a lot to post about! I love everything about this season; root veg, squashes, game, soups and comfort food.

This cake is probably one of the first things I made as autumn arrived; in fact I sort of made it to mark the onset of the season as it felt so autumnal to me. It was really really delicious too! I love cakes with fruit in (as opposed to fruit cake, which is the devil’s work) as they’re always nice and moist. The chocolatey chunks provide a welcome touch of sweetness and richness which works really well with the hazelnuts which are pretty savoury here. The real beauty of this cake is not just that it’s autumnal in its flavour and ingredients, but even the look of the thing is autumnal; the burnished hazelnuts split their skins and go all golden brown, and the redness of the skin on the plums oozes into the golden flesh in the centre and it looks like a real autumnal show in food form. I love it when that happens. In fact, I love it so much I made it into the new blog header picture for autumn!

I got the recipe from BBC Good Food, and it says to use ground hazelnuts in the recipe. Now, I’ve never seen ground hazelnuts in the supermarket, and as I didn’t have any ground almonds in the house either to substitute I ground my own in the food processor. They didn’t grind down as fine as ground almonds, but then the slight grainy texture was quite nice in the finished cake. This is a really great way to use plums, and actually I think it would be great to just make a plain, spiced sponge cake, heavy with cinnamon, and poke some plums into the top before it goes in the oven. I might try this very soon! In the meantime, the recipe for the plum, hazelnut and chocolate cake:

Plum, hazelnut and chocolate cake

175g butter

500g plums

175g light muscovado sugar

175g self-raising flour

175g ground hazelnuts

3 eggs

1 tsp baking powder

50g dark chocolate

2 tbsp hazelnuts

2 tbsp redcurrant, damson or plum jelly

Method

Preheat the oven to 180C and butter and line the base of a 20cm cake tin (I used a loose-bottom one for convenience).

Halve and stone 4 plums and keep by for later, and chop the remaining plums.

If you can’t find ground hazelnuts, grind them in a processor. Then put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light or do what I did and put it all in the processor. Roughly chop the chocolate into fairly small pieces.

Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.

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

The recipe says to bake for 40-50 mins, but mine took about 10 minutes longer to cook, but I did cook it in a non-fan oven. Once it’s golden and feels firm in the centre, remove it from the oven and cool in the tin for 10 minutes, then take it out and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving (I left this bit out actually).

This cake is so delicious. Hope you enjoy it!