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| 450 Gramm | Plums |
| 100 Gramm | Butter unsalted |
| 75 Gramm | Soft brown sugar |
| 2 | Free range eggs |
| 225 Gramm | Self-raising flour |
| 50 Gramm | hazelnuts chopped |
| | Icing sugar; to decorate |
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Preheat the oven to 190 °C/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.
Carlton Food Network http://www. Cfn. Co. Uk/
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