Plum and Hazelnut Frangipane Cake

On my allotment, there’s a huge plum tree that overhangs the fence. Every year it sags almost to the ground under the weight of all the fruit and since I can’t bear to see them rotting on the branches, I, err, tend to liberate a fair few. (It’s not scrumping if no one else cares, right?!) I came home with a bag full the other day, and of course had to figure out a use for them.

My haul made three jars of blackberry and plum jam and this: a Plum & Hazelnut Frangipane cake.

Since this cake is part frangipane, it’s heavy on ground nuts and light on flour. (You could easily make this gluten free by substituting the flour for a GF alternative). Hazelnut frangipane is far superior to almond in my opinion: hazelnuts have such a comforting, warm, rich flavour, especially when toasted. And combined with ripe plums, vanilla and cinnamon, this cake is pretty damn addictive.

Plum & Hazelnut Frangipane Cake
Ingredients

  • 100g whole hazelnuts (or use pre-ground if you can find them)
  • 140g butter, softened
  • 140g golden caster sugar
  • 3 free-range eggs
  • 60g ground almonds
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp cinnamon
  • 60g self-raising flour
  • 4 or 5 fresh plums, depending on size
  • Half a tbsp of honey
  • Icing sugar and a few more chopped hazelnuts, to decorate

Method

  1. Preheat oven to 160C / 325F / Gas Mark 3. Grease and line a 23cm round cake tin.
  2. If you’re using whole hazelnuts, place the nuts in a dry saucepan and set over a medium heat to toast for around 3-4 minutes, shaking frequently to make sure they don’t burn.
  3. Tip out onto a clean tea towel and rub vigorously to remove the hazelnut skins. Don’t worry if some don’t come off.
  4. Use a hand-held blender or similar to finely grind the hazelnuts. Set aside.
  5. Cream together the butter and caster sugar until pale and fluffy. 
  6. Beat in the eggs one at a time, adding a tbsp of ground hazelnuts with each.
  7. Stir in the rest of the hazelnuts, almonds, vanilla and cinnamon. 
  8. Gently stir in the flour until just combined. 
  9. Spoon the mixture into the tin.
  10. Slice the plums into halves or quarters depending on size and press gently, face-up, into the mixture. Sprinkle with a little caster sugar. 
  11. Bake for 40-50 minutes until a skewer inserted comes out clean. 
  12. Cool in the tin for a few minutes
  13. Dilute the honey with a splash of hot water and – while the cake is still warm – poke a few holes in the surface and spoon over the surface.
  14. Decorate with icing sugar and chopped hazelnuts.