Almond cheesecake with earl grey plums
The fragrant tea-infused plums lift the nutty base and vanilla filling in this baked cheesecake
Plum, hazelnut and polenta skillet cake
Serves 4 - 6
Easy
Prep:
Cook:
This is called a skillet cake as it’s made in a cast-iron skillet pan but it can be easily made in a cake tin if you prefer. The batter can be reused across the seasons with peaches, rhubarb or summer berries
Skip to ingredients
- 250g pink plumshalved and pits removed
- 200g golden caster sugar
- 100g blanched hazelnuts
- 200g salted buttersoftened
- 1 lemonzested
- 1 tbsp vanilla bean paste
- 3 eggsbeaten
- 75g thick greek yogurt
- 150g self-raising flour
- 70g polenta
- ice cream or creamto serve
Nutrition: per serving (6)
- kcal668
- fat42g
- saturates20g
- carbs60g
- sugars40g
- fibre3g
- protein10g
- salt1.1g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the plums into a 27cm cast iron skillet about 5cm deep, then scatter with 1 tbsp of the sugar. Bake for 15 mins until softened but still holding their shape. Remove from the skillet and leave to cool slightly.
step 2
Put 75g of the hazelnuts into a mini chopper or food processor and blitz to a very fine crumb, similar to ground almonds.
step 3
Meanwhile, put the butter and remaining sugar in a large bowl. Scatter in the zest and vanilla. Whisk using electric beaters for 5 mins until soft and fluffy.
step 4
Whisk in the eggs and yogurt before folding in the flour, a pinch of salt, the hazelnuts and polenta. Fold until combined, then pour into the skillet. Smooth out to the edges, then nestle the plums on top. Scatter with the remaining hazelnuts.
step 5
Bake for 40 mins, until golden and risen. Leave to cool for 5 mins before serving warm with ice cream or cream.
