Nut cake with plums

Name: Nut cake with plums
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 400 g Potatoes; 200 g Hazelnut kernels; 100 g soft butter; 200 g Sugar; 4 TABLESPOONS Sugar; 5 Eggs (Gr. M); 1 pck. Baking powder (gluten-free); 7-10 Tbsp Grease for the mould; 300 g Plums or prunes

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

The slimming secret of this cake: mashed potatoes. This makes it nice and fluffy, requires no flour at all and remains juicy for a particularly long time

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

400 g Potatoes
200 g Hazelnut kernels
100 g soft butter
200 g Sugar
4 TABLESPOONS Sugar
5 Eggs (Gr. M)
1 pck. Baking powder (gluten-free)
7-10 Tbsp Grease for the mould
300 g Plums or prunes

Directions

1
For the mashed potatoes wash the potatoes and boil them in water for about 20 minutes. Drain the potatoes, peel them while still hot and mash them into puree. Let cool down a little.
2
For the dough, chop the hazelnuts. Cream butter and 200 g sugar. Stir in the eggs one by one. Stir the lukewarm mashed potatoes, 100 g chopped hazelnuts and baking powder into the egg mixture. Pour the dough into a greased springform pan (26 cm Ø) and pre-bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for about 10 minutes.
3
Wash, halve and stone the plums. Spread on the cake. Sprinkle with the remaining chopped nuts and 4 tablespoons of sugar. Bake in a hot oven for about 40 minutes. Remove the cake and let it cool down for about 10 minutes. Carefully remove from the tin and let it cool down on a cake rack.