Here's a plum cake I made a few weeks ago after I went plum picking. The cake is made with Hazelnuts, which I toasted and ground medium/fine, the aroma of the cake while it bakes are just divine, it smelled like something I remembered from my childhood in Europe, like something you can find in the bakeries over there.One thing I loved is that because plums are so abundant, this cake uses plums inside the cake and outside, you can't have too many plums.
This cake also keeps very well and even tastes better the next day. Oh, and by the way I also made the cake stand, thought it goes well with the plum cake.
It's still plum season so here's the recipe:
Hazelnut Plum Torte
1 1/2 lbs Italian Plums
1 C Sugar
3/4 C Hazelnuts, toasted and finely chopped
1 1/4 C All purpose flour
1 1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 teaspoon Cinamon
1/2 teaspoon Freshly grated nutmeg (optional)
1 1/2 stick or 3/4 C Unsalted butter, softened
3 Large eggs
1 teaspoon Vanilla
Preheat oven @ 350 F, butter and flour a 9 inch springform pan.
Quarter and pit plums. Coarsely chop half of the plums and in a bowl toss with 2 tablespoons sugar. In another bowl combine remaining plums with 2 tablespoons sugar. On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and inside are golden, 10 to 15 min. Remove skin by rubbing the nuts and grind fine in food processor.
In a bowl whisk together hazelnuts, flour, baking powder, salt, and spices. In a bowl with an electric mixer beat butter and remaining 3/4 C sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined.
Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels. Stir plums into batter and spread evenly in pan.
Drain quartered plums in sieve, pressing out on fruit, and arrange, skin sides up, over batter. Bake torte in middle of oven 1 hour and 20 min. or until golden brown and a tester comes out clean. Cool torte in pan on a rack 30 min. Remove side of pan and cool completely.
Delicious with a side of whipped cream or vanilla ice cream!
