This hazelnut cake, with its layer of tart plum jam and a crunchy crust on the bottom, has been a staple on our Thanksgiving table for years. It’s rich, nutty, and just the right balance of sweet and tangy—a family favorite that always disappears fast.
Ingredients:
Bottom layer:- 200 g (1 cup) all-purpose flour
- 110 g (1 stick) butter
- 60 g (1/3 cup) sugar
- 1 1/2 tablespoons ice water
- 1 jar or can of sweetened plums
- Juice from half a lemon
- 40 g (1/3 cup) cornstarch
- 3 eggs
- 200 g (2 cups) ground hazelnuts
- 140 g (2/3 cup) sugar
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) heavy whipping cream
- 1 tablespoon cinnamon
- 50 g (3 tablespoons) breadcrumbs
- 1 tablespoons flour
- 1 teaspoon baking powder
- 30 g candied orange peel
- 1/2 teaspoon vanilla
Instructions:
Making the bottom layer:
Place the 4 ingredients in a food processor and pulse about ten times, or until just combined. Shape the dough into a disc and roll it out on a lightly floured surface. Transfer to a greased 9-inch springform pan and chill in the refrigerator for about 1 hour.
Making the plum filling:
Drain the plums and blend them into a smooth puree, reserving the juice. Measure the combined plum puree and juice—add water if needed to reach 500 ml (2 cups). Bring two-thirds of the puree to a boil. In a separate bowl, mix the remaining one-third of the puree with lemon juice and cornstarch, then stir it into the boiling mixture. Taste and adjust as needed—I couldn’t find the classic German plums in the U.S., so I added a bit of sugar and extra lemon juice to balance the sweetness and acidity. Set aside to cool.
First baking:
Preheat oven to 375°F.
Remove the chilled crust from the fridge and gently prick it all over with a fork. Line the crust with a piece of parchment paper cut to fit the pan and fill with pie weights to prevent it from puffing up. Bake for 15 minutes, then remove from the oven, carefully lift out the weights and parchment, and let the crust cool.
Once plum mixture is cooled, turn it into the cooled pie shell.
Making the hazelnut cake:
Finely dice the candied orange peel. In a bowl, whisk the eggs, sugar, and vanilla until light and foamy. Add the remaining ingredients and mix until combined. Pour the hazelnut filling over the cooled plum layer.
Bake for 50 minutes.
Transfer the cake to a wire rack. Once slightly cooled, release the springform ring. Let the cake cool completely, then dust with powdered sugar.
Tip: This cake is a great make-ahead option as it’s even better the 2nd 3rd day.