Lynnie B’s Hazelnut, Plum, Raspberry and Chocolate Cake
Ingredients:
6-8 small plums (halved and cooked in a little water and van der hum on top of stove til soft)
200 g raspberries
160 g sugar
125 g hazelnuts (roughly ground in a food processor)
1 slab hazelnut or almond Lindt chocolate
200 g butter
3 large eggs
125 g flour
1 ½ t baking powder
Pinch salt
Method:
Beat sugar and butter until creamy, add the eggs, and then the dry ingredients.
Pour the batter into a greased and lined cake tin.
Break the chocolate into pieces and press into the batter.
Layer raspberries and plums on top. I press the raspberries into the batter.
Bake until cooked, about 40 mins, at 180˚ C.
Delicious for tea or dessert, served with whipped cream or warm with ice-cream.
Contributor: Lynn Brown, Cape Town
