Plum Cake with Hazelnut Brittle and Honey Mascarpone Recipe

Name: Plum Cake with Hazelnut Brittle and Honey Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds plumshalved, pitted and cut into 1-inch pieces; 1/2 cup plus 2 tablespoons turbinado sugar; 1 tablespoon fresh lemon juice; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 6 tablespoons cold unsalted butter, cut into cubes; 2 large eggs, lightly beaten; 1 teaspoon pure vanilla extract; 3/4 cup milk; 1 cup heavy cream; 1/4 cup honey; 1 cup mascarpone (8 ounces); Hazelnut Brittle

Servings: persons

2 pounds plumshalved, pitted and cut into 1-inch pieces
1/2 cup plus 2 tablespoons turbinado sugar
1 tablespoon fresh lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
6 tablespoons cold unsalted butter, cut into cubes
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup milk
1 cup heavy cream
1/4 cup honey
1 cup mascarpone (8 ounces)
Hazelnut Brittle

1
Preheat the oven to 325; butter a 10-inch cast-iron skillet.
2
In a bowl, toss the plums with 2 tablespoons of the sugar and the lemon juice.
3
In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar.
4
Add the butter and process until finely chopped.
5
Add the eggs and vanilla and process until incorporated.
6
With the processor on, gradually add the milk in a thin stream and process until the batter is smooth.
7
Add the batter to the plums, gently folding them in.
8
Transfer the batter to the prepared skillet and smooth the surface.
9
Bake the cake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean.
10
Let cool in the pan.
11
In a medium bowl, beat the heavy cream with the honey at medium-high speed until softly whipped.
12
Beat in the mascarpone at medium-low speed.
13
In a food processor, pulse the Hazelnut Brittle until coarsely chopped.
14
Cut the cake into wedges and transfer to plates.
15
Spoon a dollop of the honey mascarpone on top, sprinkle with the chopped nut brittle and serve.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds plumshalved, pitted and cut into 1-inch pieces, 1/2 cup plus 2 tablespoons turbinado sugar, 1 tablespoon fresh lemon juice, 2 cups all-purpose flour, and more.

Yes, Plum Cake with Hazelnut Brittle and Honey Mascarpone falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum Cake with Hazelnut Brittle and Honey Mascarpone

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