Plum and Toasted Hazelnut Cake
100g (1 cup) ground hazelnuts
80g (3/4 cup) ground almonds
110g (1/2 cup) unrefined raw sugar
50g (1/2 cup) arrowroot or gluten-free organic cornflour (starch)
1 teaspoon gluten-free baking powder
¼ teaspoon fine sea salt
2 large free-range eggs, at room temperature
80ml (⅓ cup) extra-virgin olive oil
60ml (1/4 cup) almond, rice or coconut milk
1 teaspoon vanilla extract
4–6 ripe plums, halved + stones removed
+ Preheat oven to 180oC (350oF). Grease a 23cm round loose-bottomed cake tin and line the base and sides with baking paper. Combine ground hazelnuts and almonds in a medium frying pan over medium heat and toast for 5–8 minutes, stirring often, until lightly golden and aromatic. Remove from heat and transfer to a bowl, setting aside for 10 minutes to cool slightly. When cool, add sugar, arrowroot, baking powder and salt and whisk to evenly combine.
+ In another bowl, whisk eggs, olive oil, milk and vanilla. Pour into dry ingredients and mix to form a smooth batter. Pour into prepared tin and arrange plum halves, cut side up, over the batter. Bake for 45–55 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside to cool in tin. This cake stores happily, airtight, for 2–3 days, or in the fridge for even longer.
NOTE: If you can’t buy ground hazelnuts, simply toast whole hazelnuts in an oven preheated to 180oC (350oF) for 8–10 minutes until golden. Rub off the skins, cool and grind in a small food processor until fine. If you go this route, skip toasting the ground nuts in a pan.