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Ingredients

Cake

285g ground hazelnuts (you can't buy these ready ground, you need to grind them yourself at home, this gives a great flavour though)

300g of caster sugar

8 egg whites

85g flour

Compote
250g plums
100g caster sugar

My mother was a great cook with all things savoury, but when it came to cakes they were never quite right, apart from this one- her favourite cake to bake. It is simple and tastes fantastic, despite it's rich nuttiness, you always go back for a second slice! The plums complement the cake perfectly. Sophie Michell, TV chef and author

Makes

8-12 slices

Preparation time

20 minutes

To serve

150ml low fat crème fraiche

Method

1. Preheat the oven to 180C. Then blitz the nuts and sugar together.  In a separate, clean, bowl whip the egg whites into soft peaks and gently fold in the nut mix and flour. Pour into a cake tin and bake for 35 – 40 minutes.
2. While the cake is cooking de-stone the plums and cut into medium pieces.
3. Then add to a saucepan along with the caster sugar and a splash of water.
4. Place on a medium heat, bring to the boil and simmer until softened, should take about 15 minutes. Then remove from the heat and cool.
5. When the cake is cooked, cool in the tin the carefully remove and place on a plate. Serve large wedges with a dollop of plum and a dollop of crème fraiche.