Well looky here, sliding in on the last day of February with my cake for the month.
I hope I don’t make too much of a habit of this, but cake conception to cake actualisation is just taking a damn long time at the moment.
I guess this is my goodbye summer cake. I used the last of the plums that will likely be grainy and weird next week, with some earthy hazelnut meal to remind us all Autumn is coming and we wont have to suffer in this heat forever. Plums and hazelnut are also true best friends and deserve to be in a cake together.
Summer has been hot and long and on a personal level, a bit lonely and sad. I am really glad it’s over. I guess it means the continuity of everyday life is well and truly in swing, but it’s absence also means there’s gonna be lots of cups of tea, warm days, cold nights and hopefully things cooked in pressure cookers. Yes!
Remember, I’m making a cake a moth in 2017! I’m tagging them with #erinmadeacakeamonth. Let me know if you have a specific request, because I am legit at risk of putting salted caramel in everything.
HAZELNUT LAYER CAKE WITH PLUM FROSTING
FOR THE CAKE
- 250g unsalted butter
- 400g caster sugar
- 6 large eggs, room temperature
- 300g hazelnut meal, blitzed in the food processor or blender (I found mine to be too grainy)
- 300g self raising flour
- 1 cup sour cream
- 2 tsp vanilla extract
FOR THE FROSTING AND FILLING
- 5 black plums, deseeded and sliced
- 2 tbsp caster sugar
- 250g unsalted butter, softened
- 500g icing sugar
- Pre heat the oven to 160 degrees Celsius and line two, 8 inch cake pans.
- Place the butter in the bowl of a stand mixer and beat on a medium speed until pale, about 2 minutes. Add the sugar and cream together until combined.
- Add the eggs with the motor running, one at a time, until combined, scraping down the sides of the bowl as needed.
- Add the hazelnut meal and beat until combined.
- Remove the bowl from the mixer and fold through the flour by hand, followed by the sour cream and vanilla.
- Divide batter over cake pans and bake for 20 minutes, then increase heat to 180 degrees Celsius and bake for a further 20, rotating the pans to ensure even cooking.
- Allow to cool before frosting.
FILLING AND FROSTING
- Place plums in a small sauce pan with the caster sugar and simmer over a low heat until soft, about 20 minutes.
- Puree half of the mixture (this will flavour and colour the frosting!) and allow both jams to cool completely.
- Place the butter in the bowl of a stand mixer and beat until light and fluffy. Add the icing sugar gradually until well combined.
- Add about 3-4 tablespoons of the pureed plum jam until desired consistency is achieved.
- Place one cake layer on a cake stand and frost the top with 1/4 cup of frosting.
- Use a piping bag to create a buttercream dam with the frosting and fill with the unpureed plum jam.
- Top with remaining hazelnut cake and allow to chill in the fridge for 20 minutes to set.
- Frost the top of the cake with about 3/4 cup frosting.
- Pipe blobs (is there a better word for this?!) around the border of the top layer. Allow to chill.