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Plum and hazelnut cakes
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Delicious hybrid cakes blending cupcakes and friands for a sweet treat.
Ingredients:
  • 100g butter, softened
  • 161.25 gm caster sugar
  • 150.00 gm self-raising flour, sifted
  • 33.00 gm hazelnut meal (ground hazelnuts)
  • 117.50 gm sour cream
  • 4 plums, deseeded, chopped
  • Icing sugar mixture, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced and line a 12-hole muffin pan with 1/3 cup-capacity paper cases.
  • With an electric mixer, whip together butter and sugar until fluffy. Gradually add eggs one at a time, mixing well after each addition. Gently blend in flour, hazelnut meal, and sour cream until fully incorporated. Carefully fold in plums and transfer mixture into the cases.
  • Bake the cakes for 25 minutes, or until a skewer comes out clean when inserted into one. Let them stand for 3 minutes, then transfer to a wire rack to cool. Dust with icing sugar before serving.

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