Hazelnut & plum cakes

Hazelnut & plum cakes

By
From
Catalonia
Makes
6
Photographer
Laura Edwards

I’m going to let you in on a secret: when I’m on holiday I really love to have these hazelnut and plum cakes for breakfast, served with a carajillo. Carajillo is a Spanish way of taking coffee with either whisky, brandy, anisee or rum. It’s a good way to start the day on holiday, why not?

Hazelnuts are cultivated widely throughout Catalonia. For me, they’re the best bedfellow for plums, and so these little cakes of joy were born!

Ingredients

Quantity Ingredient
120g unsalted butter, softened
150g caster sugar
3 free-range eggs
180g self-raising flour, sifted
75g ground hazelnuts
60ml extra virgin olive oil
3-4 ripe plums, stoned and chopped
icing sugar, to dust

Method

  1. Preheat the oven to 180°C. Grease and line six mini loaf tins.
  2. Beat the butter and sugar together until light and fluffy. Gradually add the eggs, one at a time, beating constantly. Fold in the flour, nuts and olive oil until you have a smooth batter then fold in the plums.
  3. Divide between the mini loaf tins then place on a baking tray and bake for 20–25 minutes or until a skewer inserted into the centre of a cake comes out clean. Cool in the tins for 5 minutes then turn out onto a wire rack. Dust with icing sugar and serve warm with cream.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again