The second in my series of things to do with a plum glut is this fabulous Plum, Blackberry and Hazelnut Loaf Cake, which I have adapted from The Hairy Bikers’ Plum, Raspberry and Pistachio cake. To say it’s delicious is an understatement.
“The Best Cake I’ve ever tasted!”
– my dad (who doesn’t even like cake!)
This is a PUDDING-Y cake as opposed to a light sponge, although you could easily make a plum drizzle cake if you prefer. The combination of hazelnuts and SOFT FRUIT make for a super squidgy, moist loaf, which is equally suited to a mid-afternoon cuppa or served warm with a dollop of custard, CLOTTED CREAM, yoghurt or whatever takes your fancy. You really need to give this a go.
Plum, Blackberry and Hazelnut Loaf Cake
30g shelled pistachios
120g butter/marg, softened
120g caster sugar
120g self-raising flour
1 lemon, zest and juice
300g fresh plums, stones removed, flesh cut into quarters
- Preheat the oven to 180C and grease and line a 2lb loaf tin. Take a spoon of flour from your weighed out ingredients, sprinkle over the fruit, shaking to distribute it evenly (it helps to stop the fruit from sinking in the cake).
- Grind the hazelnuts in a food processor, then mix with the remaining flour, eggs, butter, sugar and lemon zest and juice, until the batter is smooth.
- Spoon half of the mixture into your prepared tin, then dot with half of the soft fruit. Top with the remaining batter and scatter the other half of the fruit over the top.
- Bake for 50 minutes, until golden and the cake no longer springs back when lightly pressed.
- Allow to cool fully in the tin, then cut into slices to serve, sprinkled with icing sugar if you wish, with a dollop of something tasty on the side.
I’m linking this recipe up to A Mummy Too’s #Recipeoftheweek, This week, she is featuring fruity desserts, but really anything goes if you want to join in. Bob along, have a read and link up your own culinary masterpieces.