This is the cake I spoke about in my previous post (Hello August) and is soo good I just had to share it. Inspired by Sunday afternoon boredom, a ripe punnet of Plums and whatever else I could find in my cupboard, the results are just amazing.
You will need: (this makes enough for approx 10 portions)
- 150g Self Raising Flour
- 150g Soft Butter
- 150g Demerara Sugar (plus 3 tablespoons for the crunch)
- 3 Eggs
- 1 teaspoon Baking Powder
- 150g Hazelnuts
- 1 Punnet Ripe Plums
- 2 tablespoons Maple Syrup
- Loose Bottom Spring Form Cake Tin (approx 20cm)
- Preheat your oven to 175 degrees/ gas mark 4 and grease and line your cake tin with baking parchment.
- Cut 3 of your plums in half (and remove the stone) for the top of the cake and roughly dice the rest, place to on side in a bowl.
- Roughly chop the Hazelnuts with a sharp knife and place in another bowl to one side.
- In a large bowl cream together the butter and sugar until light and fluffy. Beat the eggs and stir into the mixture.
- Fold in the flour and baking powder. Take 3 tablespoons of the chopped hazelnuts and add to the sugar reserved for the crunch and add the rest to the cake mixture.
- Add the chopped plums, drizzle in the maple syprup and fold in so evenly distributed throughout the mix.
- Pour the mix into the cake tin and level out. Top with the halved plums and the hazelnut/ sugar mix and bake in the oven for 50 mins until golden and firm to the touch.
- Leave to slightly cool and enjoy at your leisure.
This is great just served simply with a scoop of ice cream or dollop of cream and a perfect accompaniment to a hot brew.