Name: Plum, hazelnut and cardamom crumble cake
Total time: 5100 s
Yield: 12
Ingredients: 90 gram unsalted butter; 2 egg; 100 gram soft light brown sugar; 150 millilitre milk; 1 teaspoon vanilla extract; 250 gram self-raising flour; 1 teaspoon baking powder; 50 gram hazelnuts; 8 cardamom pod; 6 plum; 100 gram unsalted butter; 100 gram plain flour; 75 gram hazelnuts; 100 gram demerara sugar; 4 cardamom pod

Step 1

Preheat the oven to 170°C/150°C fan. Grease a 23cm cake tin with butter and flour.

Step 2

Make the topping by rubbing together the butter (100 g) , flour (100 g) and sugar (100 g) in a bowl using your hands to form a crumble consistency. Stir in the hazelnuts (75 g) and cardamom (4) .

Step 3

In another bowl, whisk the eggs (2) with the brown sugar (100 g) , milk (150 mL) and vanilla extract (5 mL) . Add the melted butter (90 g) and mix, then fold in the flour (250 g) and baking powder (4 g) .

Step 4

Blitz the hazelnuts (50 g) in a blender to form a paste. Scrape this into the cake batter, along with the crushed cardamom seeds (8) . Mix again, then pour the mix into the greased cake tin. Top with the sliced plums (6) , then scatter over the crumble batter. Spoon over a little more demerara.

Step 5

Bake for 1 hour-1 hour 15 minutes, until a skewer inserted into the cake comes out clean – cover with foil if it’s browning too quickly. Allow to cool in the tin before serving.

Plum, hazelnut and cardamom crumble cake

RECIPE

Ingredients

For the crumble topping

Method

Rate this recipe

Tags

More from Marks & Spencer

Cheesy mushroom pancakes

Honey and truffle-baked figs and feta

Spicy pasta and cannellini bean stew

Summery sweetcorn fritters with smashed avocado and poached eggs

No-churn roasted plum and mascarpone ice cream

Roasted carrot, beetroot and herby green feta sandwiches

Farinata with roasted squash

Speedy seafood paella

Caramelised celeriac, mushroom, onion and blue cheese tart

Golden blond chocolate bark

Za’atar roasted cauliflower with herby couscous salad

Curried tofu noodle bowl

Piri piri chicken legs with pineapple salsa

Home-made vegetable samosas

Masala chicken pie

Spanish pork, chorizo and sherry stew