| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Food networ, Food5 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Plums |
| 100 |
g |
Butter; unsalted |
| 75 |
g |
Soft brown sugar |
| 2 |
|
Free range eggs |
| 225 |
g |
Self-raising flour |
| 50 |
g |
Hazelnuts; chopped |
|
|
Icing sugar; to decorate |
INSTRUCTIONS
Preheat the oven to 190C/375F/gas 5. Grease and line a 20cm round cake tin.
Cut the plums into quarters, discarding the stones.
Cream together the butter and sugar until light and fluffy, then beat in
the eggs, one at a time. Fold in the flour. Carefully fold in the plums,
then pile the mixture into the prepared tin.
Sprinkle the hazelnuts over the top and bake in the oven for 45-50 minutes
or until golden brown and firm to the touch. Leave to cool slightly in the
tin.
Turn out and serve slightly warm, dusted with sifted icing sugar.
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