Plums, chocolate and hazelnut – this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert
Prep:25 mins
Serves 8 – 10
175g butter, plus extra for greasing500g plums175g light muscovado sugar175g self-raising flour175g ground hazelnuts3 eggs1 tsp baking powder50g dark chocolate (70 per cent cocoa), chopped2 tbsp hazelnuts2 tbsp redcurrant, damson or plum jelly
STEP 1Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.STEP 2Put 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. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.STEP 3Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. 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.
