This light dessert is ideal after a heavy Friday night or Yom Tov meal. It also works well made in individual ramekins and can be frozen.

Method:

• Pre-heat oven to 180°C.
• Grease and line a 23cm/9-inch springform tin with baking parchment.
• Slice the plums.
• Whisk the eggs, sugar and lemon zest together until the mixture is thick and mousse–like. The whisk should leave a trail in the mixture.
• Sift the flour, baking powder and salt over the egg mixture, and then gently fold it in.
• Slowly drizzle the melted butter from the side of the bowl and fold in gently with a metal spoon.
• Carefully stir in the sliced plums and chopped nuts.
• Spoon into the prepared tin and level the surface.
• Bake for 40 minutes.
• Cool for 10 minutes before inverting onto a wire rack. Turn the cake the right way up.
• Whisk up the cream until it holds its shape then add the roughly chopped toasted hazelnuts.
• To serve, dust the cake with vanilla sugar and decorate with thin strips of lemon zest. Cut the cake into thick slices and serve with a large spoonful of hazelnut cream.

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