Rich in hazelnut flavour with a meringue-like crust and a moist centre studded with plums, this cake is gluten free and dairy free. Adapted from this recipe from Recipe Tin Eats.
Preheat your oven to 170°C (340°F ) and grease 20 cm (8″) pan with olive oil. If using a springform pan then line with baking paper as well. In a bowl, mix 150g (5oz) of hazelnut meal with ½ a teaspoon of bicarbonate of soda, the finely grated zest of 1 lemon and a pinch of salt. In another bowl or stand mixer beat ½ a cup of good olive oil with 1 cup of caster sugar and 3 eggs until pale and thickened. Add 2 teaspoons of vanilla extract and beat again to mix through. Using a spatula gently mix in the dry ingredients. Pour the batter into the prepared pan. Wash and cut into quarters 4-6 plums (or you can use tinned plums). Press the plums into the batter and bake the cake for 45 minutes. The cake will puff up and then collapse as it cools. Remove from the oven and allow the cake to fully cool in the pan. Serve with cream.
michelle picker cooks 