Autumn Dessert Cake

This is a celebration of autumn fruit and nuts in one elegant cake. The base is rich and nut-forward: creamed butter and sugar beaten with eggs and ground hazelnuts, with chopped pecans folded through and only a small amount of flour, so it bakes dense, moist, and almost torte-like.

Plums are the star on top. You arrange the stoned fruit over the cake partway through baking, where they soften and turn jammy, their tartness cutting the richness of the nutty crumb.

A glaze of warmed lime marmalade loosened with a little lime juice, brushed over the baked plums, gives a glossy, citrusy finish, and a sprinkle of chopped almonds adds crunch.

Chilled before serving and cut into wedges, it’s lovely with a spoon of cream or ice cream.

It’s the kind of dessert that feels special enough for a dinner party but isn’t fussy to make.

Chef Tips

• Cream the butter and sugar well, then beat in the eggs and ground hazelnuts for a light, even batter.
• Arrange the plums cut-side up so they hold their juices as they bake.
• Warm the marmalade so it brushes on thin and glossy.
• Chill before slicing for the cleanest wedges.

Variations

• Swap plums for apricots, pears, or apple slices.
• Use orange or apricot marmalade in place of lime.
• Substitute ground almonds for the hazelnuts.