The Sydney Morning Herald logo
Advertisement

Karen Martini's recipe for plum and spiced hazelnut streusel cake

Karen Martini
Karen Martini

Plum and hazelnut streusel cake. Recipe by Karen Martini. Pic by Marcel Aucar, please credit. Styling by Marnie Rowe, please credit.
Plum and hazelnut streusel cake. Recipe by Karen Martini. Pic by Marcel Aucar, please credit. Styling by Marnie Rowe, please credit.Marcel Aucar

Plum and spiced hazelnut streusel cake

The baked streusel mix adds deliciously crunchy texture and a hint of spice to this cake, while the fleshy plums concentrate in flavour and sweetness, making it beautifully moist. It might seem like there are a few steps involved in making this cake, but it's actually very simple. It's an impressive looking offering for afternoon tea or served warm as dessert, and a perfect way to make the most of the late summer and early autumn bounty of plums.

Tips

Plum and hazelnut streusel cake. Recipe by Karen Martini. Pic by Marcel Aucar, please credit. Styling by Marnie Rowe, please credit.
Plum and hazelnut streusel cake. Recipe by Karen Martini. Pic by Marcel Aucar, please credit. Styling by Marnie Rowe, please credit.Marcel Aucar
Advertisement

1. This cake is best on the day of cooking, and even better still warm from the oven.

2. Double the streusel mix to garnish the finished cake.

3. You can use a mix of different plums, just make sure they're properly ripe.

100g brown sugar

10 ripe angelina plums (or 8 blood plums), sliced in half and pitted

Advertisement

30g butter

Streusel

80g hazelnuts, lightly toasted, skinned and chopped

55g plain flour

55g brown sugar

Advertisement

55g unsalted butter, at room temperature

2 tsp ground cinnamon

1 tsp ground clove

Cake

200g plain flour

Advertisement

2 tsp baking powder

1 tsp salt

150g unsalted butter

150g castor sugar

2 tsp natural vanilla extract

Advertisement

zest of 1 lemon

1 tbsp hazelnut liqueur, brandy or Cognac

2 eggs

200g sour cream

1. Preheat the oven to 170 fan-forced or 190 conventional. Grease and line a 20 centimetre by 20 centimetre cake tin. Wrap a sheet of foil around the outside of the tin to catch any leaks while the plums cook.

Advertisement

2. Place all the streusel ingredients in a bowl and rub together with your fingers until well combined. Spread the mix out on a lined baking tray and bake until cooked and slightly crunchy, about 15 minutes. Remove from the oven, cool and then crush with your hands until it becomes a rough crumb consistency.

3. Cover the base of the prepared tin with half the brown sugar. Lay the plums, skin-side down, in the tin, jamming them firmly in place in a decorative fashion – take some care, as this layer will form the top of your cake. Sprinkle over the remaining brown sugar and evenly distribute the 30 grams of butter in small knobs. Bake on a baking tray in the preheated oven for 20 minutes.

4. After 20 minutes, remove the tin from the oven, sprinkle half of the streusel mix onto the cooked plums and set aside.

5. For the cake, sift the flour, baking powder and salt into a bowl and set aside.

6. Place the butter, sugar, vanilla, lemon zest and liqueur in a food processor and process until pale and creamed. Add the eggs one at a time, followed by the sour cream and then the sifted flour mix. Don't be alarmed if it's a little stiff, it should be quite a thick batter.

Advertisement

7. Tip the batter into a bowl and fold through the remaining streusel crumble. Tip into the tin, smooth over the top and bake for 50 to 60 minutes, until an inserted skewer comes out cleanly.

8. Set aside to cool for 20 minutes and then turn out onto a cake plate, with the plums facing up. Serve warm with cream.

Drink Cream sherry, Classic Rutherglen Muscat or a good cup of English breakfast tea

Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

From our partners

Advertisement
Advertisement