Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plum Hazelnut Cream Cake with whipped cream frosting, fresh plum slices arranged in a spiral and toasted hazelnuts, displayed on a galvanized pedestal cake stand.

Plum Hazelnut Cream Cake

A lightly frosted hazelnut layer cake topped with fresh plums and toasted hazelnuts, this elegant dessert makes the most of late-summer fruit. It’s one of those cakes that looks wonderfully impressive on the table while remaining fresh, light and perfect for afternoon tea.

  • Yield: Makes a two-layer 8” cake. 1x

Ingredients

Scale

For the cake

  • 227 g or 8 oz unsalted butter, softened
  • 300 g or 1 ½ cup granulated sugar
  • 3 large eggs
  • 240 g or 2 cups unbleached, all-purpose flour
  • 10 ml or 2 tsp baking powder
  • 1 ml or ¼ tsp baking soda
  • 240 g or 1 cup buttermilk
  • 10 ml or 2 tsp hazelnut liqueur*

For the frosting and garnish

  • 65 g or ½ c hazelnuts, finely chopped (plus extra, toasted and chopped for garnish)
  • 480 g or 2 cups heavy whipping cream
  • 50 g or ¼ cup confectioners’ sugar
  • 8 small red or purple plums, pitted, in thin slices

Instructions

Make the cake

  1. Preheat the oven to 350°F. Spray two 8” round cake pans with baking spray containing flour. Line the pans with parchment rounds and spray the parchment.
  2. In a medium bowl, whisk together the flour, baking powder and baking soda.
  3. In a pitcher or medium bowl, combine the buttermilk and hazelnut liqueur.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs one at a time; beating well after each addition.
  5. Add the flour mixture and buttermilk mixture alternately, beginning and ending with the flour mixture, beating until just combined after each addition. Fold in the finely chopped hazelnuts.
  6. Divide the batter between the two pans, smoothing the tops with an offset spatula.
  7. Bake until a cake tester or toothpick inserted in the centre comes out clean (25 – 30 minutes). Let cool in the pans (10 minutes). Remove from pans, peel off the parchment and let cool completely on racks.

Frost the cake

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and confectioners’ sugar at medium-high speed until stiff peaks form.
  2. Spread about 1 cup of whipped cream over the first cake layer. Arrange plum slices in concentric circles over the whipped cream. Top with the second layer; spread the remaining whipped cream over the top and sides of the cake.
  3. Arrange the remaining plum slices on the top of the cake in concentric circles. Sprinkle with the toasted, chopped hazelnuts.

Notes

Adapted from Victoria Magazine.

  • Author: Helen Kain