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Plum, hazelnut and polenta skillet cake
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 25 mins
Cook: 55 mins
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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
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Try our plum, hazelnut and polenta skillet cake, then discover plum cake, blackberry cake, fig cake, pear cake, chocolate mousse cake, plum jam, plum crumble and more plum recipes.
Plum, hazelnut and polenta skillet cake recipe
Ingredients
Nutrition
-
250g pink plums
halved and pits removed
-
200g golden caster sugar
-
100g blanched hazelnuts
-
200g salted butter
softened
-
1 lemon
zested
-
1 tbsp vanilla bean paste
-
3 eggs
beaten
-
75g thick greek yogurt
-
150g self-raising flour
-
70g polenta
-
ice cream or cream
to serve
Nutrition: per serving (6)
- kcal668
- fat42g
- saturates20g
- carbs60g
- sugars40g
- fibre3g
- protein10g
- salt1.1g
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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.
More ways with plums
Authors
Helena Busiakiewicz
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