This light dessert is ideal after a heavy Friday night or Yom Tov meal. It also works well made in individual ramekins and can be frozen.
Serves: 8 -10
Preparation: 30 minutes
Cooking: 40 minutes
560g plums — halved and stoned
150g caster sugar
Zest of 1 lemon
150g plain flour
1 tsp baking powder
75g roughly chopped roasted hazelnuts
Pinch of salt
110g unsalted butter or margarine, melted, plus extra for greasing
1 sachet of vanilla sugar, for dusting
1 lemon, very fine strips of the zest
Hazelnut cream, 300ml whipping/soya cream
100g roughly chopped toasted hazelnuts
Pre-heat oven to 180°C.
Grease and line a 23cm/9-inch springform tin with baking parchment.
Slice the plums.
Whisk the eggs, sugar and lemon zest together until the mixture is thick and mousse–like. The whisk should leave a trail in the mixture.
Sift the flour, baking powder and salt over the egg mixture, and then gently fold it in.
Slowly drizzle the melted butter from the side of the bowl and fold in gently with a metal spoon.
Carefully stir in the sliced plums and chopped nuts.
Spoon into the prepared tin and level the surface.
Bake for 40 minutes.
Cool for 10 minutes before inverting onto a wire rack. Turn the cake the right way up.
Whisk up the cream until it holds its shape then add the roughly chopped toasted hazelnuts.
To serve, dust the cake with vanilla sugar and decorate with thin strips of lemon zest. Cut the cake into thick slices and serve with a large spoonful of hazelnut cream.