Plum, hazelnut & chocolate cake

600 kcal or less afternoon tea autumn bake cake dark chocolate hazelnut hazelnuts indulgent morning tea over an hour plums

N/A

Source

Ingredients

175g butter , plus extra for greasing

500g plums

175g light muscovado sugar

175g self-raising flour

175g ground hazelnuts

3 eggs

1 tsp baking powder

50g dark chocolate (70 per cent cocoa), chopped

2 tbsp hazelnuts

2 tbsp redcurrant, damson or plum jelly

Method

Heat 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.

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. 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. 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.