Plum and Hazelnut Cake

Preheat the oven to 150 °C fan (175 °C top/bottom heat) and grease a 26 cm springform pan.

Wash the plums, halve them and remove the stones.

Cream the soft butter with the sugar.

Beat the eggs into the butter‑sugar mixture one at a time.

Mix the flour, finely ground hazelnuts, cinnamon and baking powder in a bowl.

Stir the flour‑hazelnut mixture into the butter‑egg mixture until a smooth batter forms.

Pour the batter into the prepared springform and smooth the surface.

Arrange the plums evenly on top of the batter.

Bake the cake for about 30 minutes until golden and the surface feels set.

Let the cake cool completely on a wire rack.

Dust the cake with powdered sugar and serve with whipped cream if desired.