Little Plum & Hazelnut Butter Cakes
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 8
- 120g/1 stick browned butter, room temperature
- 130g/4ozs. caster or superfine sugar
- 3 eggs, room temperature
- 150g/5ozs. cake flour
- 2 teaspoons baking powder
- 60g/2ozs. finely ground hazelnuts, toasted
- 150ml/5flozs. buttermilk
- 1 teaspoon vanilla extract
- Pinch salt
- 3 plums, diced
For frosting:
- 75g/2.5ozs. butter, softened
- 50g/2.6ozs. browned butter, room temperature
- 3 cups icing or powdered sugar, sifted
- Finely grated zest and juice of 1 lemon
- 6 plums, sliced
Step 1 - Preheat oven to 160C/320F and line 8 mini loaf tins (9x5.5x4cms or 3.5x2x1.5inch each) with parchment on the base and sides. Beat the butter and sugar together for 3-4 minutes on medium speed. Add the eggs one at a time on medium high speed until incorporated (add eggs slowly, adding them too quickly will cause the cake mixture to curdle).
Step 2 - In a jug or bowl whisk the flour, baking powder and ground hazelnuts together and in a jug whisk the buttermilk and vanilla. Fold in the flour mixture into the wet mixture alternating with the buttermilk until just incorporated (do not overmix). Add diced plums.
Step 3 - Spoon into the prepared tins and bake for 20-25 minutes or until the centre springs back when gently pressed down. Cool completely.
Step 4 - To make the frosting place the icing sugar in a food processor and blitz until there are no lumps. Add the two butters to a stand mixer fitted with a beater attachment and beat for 1-2 minutes until smooth. At low speed add the icing sugar, lemon zest and juice and once incorporated increase speed to high and beat until smooth (around 6-8 minutes). Allow to firm up in the fridge for 15 minutes if the mixture is too wet. Spread on top of the cakes and add slices of plum just before serving. These cakes without the plum can be stored at room temperature in an airtight container.