Mirabelle & hazelnut cake








Find the German translation (recipe) below / Rezept auf Deutsch am Ende


Wonderful Mirabelle are this cake’s salient feature, they shine like jewels half-sunken in their vanilla & hazelnut batter bed. It is a rustic cake and has a homemade, informal appearance, something that is made with love when you’ll come to visit for a slice of cake and a steaming mug of tea when supposedly summery days get darker and colder and rainier (buckets, cats & dogs & elephants by the look of it) than one beliefs a day in August could or should be.

Mirabelle & hazelnut cake

There is a minimum amount of work involved here since all ingredients are blitzed together in the food processor (which makes this a one-bowl-cake) and the resulting dough is more a batter that gets decanted into the cake tin. The hard bit is a bit of Mirabelle work, I mean keeping the resolve not to pop every second or third one for a “taste test”.

This kind of cake will showcase any of the late summer stone fruit: red plums, dark purple prune plums, jade Reine Claudes, plump apricots or these little yellow Mirabelle though I can imagine figs, apples & pears will work fine too, all dazzlingly rich autumnal flavours and colours. Add a scoop of real vanilla ice cream or the tangy whipped cream I have just discovered (instructions below).

Mirabelle & hazelnut cake


Mirabelle & hazelnut cake

Adapted from Diana Henry’s Cook Simple


about 500g (1.1 lbs) Mirabelle, halved
125g (1 stick + 1 tbsp. or 4 ½ oz) butter
100g (1/3 cup + 2 tbsp.) caster sugar + 1 tbsp. to sprinkle over the fruit (= ½ cup of sugar in total)
3 eggs
½ teaspoon vanilla extract
a heaped ¾ cup (100g or 3½ oz) flour
1 teaspoon baking powder
1 pinch of salt
100g (3½ oz or a heaped ¾ cup) ground hazelnuts
2 tablespoons milk (whole, full fat; substitute half & half)


Preheat your oven to 180°C (355° F), I would no recommend using the fan oven, it might dry out the cake too much.

Butter a small cake pan (preferably a Springform tin, 20cm or 8 inches) and line the bottom with a circle of baking parchment.

Blitz butter, sugar, eggs, vanilla, flour & baking powder, salt, hazelnuts and milk until you have a smooth batter and decant it into your buttered cake tin. Place the Mirabelle halves like a fan in concentric circles on top of the batter and finish with a sprinkling of sugar (the remaining 1 tablespoon).

Bake until a cake tester comes out clean, for about 40 minutes. Add another 10 minutes if a lot of sugary Mirabelle juices have collected on top of the cake. Leave the cake to cool in the mould until cool enough to handle, then removing the parchment paper cool completely on a wire rack – if you can. Otherwise serve still slightly warm with a melting spoonful of vanilla ice cream or whipped cream.


Whipped cream tip: I am loving this trick for a whipped cream that holds its shape, keeps it’s shine & airiness for quite a while and can easily be prepped for several hours (!) in advance by Nancy Silverton (via Deb Perelman) without using any extra powders (Sahnesteif has been ubiquitous thoughout my childhood):
Whisk 1 cup of whipping cream with 4 tablespoons of sour cream or crème fraîche either with an electric mixer and finish the last minute by hand with a big whisk or do it entirely by hand (trains your arms for about 3-5 minutes if you are a pro, a little longer for regular humans and you’ll feel you’ll really deserve a big slice afterwards…). Add a little icing sugar (confectioners sugar) if a slightly sweeter cream is necessary (the Mirabelle & hazelnut cake is not overly sweet).

For an even nuttier taste: toast whole hazelnuts in the oven or in a dry pan for about 10 minutes until they smell toasted, cool & grind in a food processor.



Mirabelle & hazelnut cake


Adaptiert von Diana Henrys Cook Simple


1 Pfund Mirabellen, halbiert
125g Butter
100g Zucker + 1 EL Zucker zum Bestreuen
3 Eier
½ TL Vanille-Extrakt
100g Mehl
1 TL Backpulver
1 Prise Salz
100g gemahlene Haselnüsse
2 EL Milch (Vollmilch)


Backofen auf 180° C vorheizen und eine kleine Springform (20cm) buttern und den Boden mit Backpapier auskleiden.

Butter, Zucker, Eier, Vanille, Mehl & Backpulver, Salz, Haselnüsse und Milch in einer Küchenmaschine zu einem glatten, flüssigeren Backteig vermischen und in die gebutterte Form gießen. Die Mirabellenhälften leicht schräg in konzentrischen Kreisen auf der Oberfläche auffächern und mit dem verbliebenen Esslöffel Zucker bestreuen. Für ca. 40 Minuten backen bis ein Holzstäbchen in die Mitte gestochen sauber bleibt. Weitere 10 Minuten backen, wenn sich viel Saft auf der Oberfläche gebildet hat.

Den Kuchen bis man ihn anfassen kann auskühlen lassen und aus der Form herausnehmen, Backpapier entfernen und auf einem Kuchengitter ganz kalt werden lassen, wenn man die Geduld aufbringen kann. Andernfalls noch warm mit Vanilleeis oder Schlagsahne servieren.


Schlagsahne Tip: Ich finde diesen Trick von Nancy Silverton (via Deb Perelman) für diese leicht säuerliche, standfeste Schlagsahne genial. Sie lässt sich eine ganze Weile im Voraus präparieren und bleibt im Kühlschrank steif & glänzend (ohne Sahnesteif). Man schlägt entweder mit der Hand (Profis brauchen nur 3-5 Minuten, normal Sterbliche etwas länger, aber dank dem ordentlichen Arm-Workout hat man sich dann ein großes Stück wirklich verdient) oder dem Mixer 250ml Sahne mit 4 EL Crème fraîche steif (am besten benutzt man für die letzte Minute einen großen Schneebesen und schlägt die Sahne per Hand um den Übergang zur Butter besser zu kontrollieren).

Für einen intensiveren Haselnuss Geschmack: ganze Haselnüsse im Backofen oder einer heißen Pfanne ohne Fett toasten bis sie angenehm nussig riechen (ca. 10 Minuten), auskühlen lassen und in der Küchenmaschine mahlen.






4 thoughts on “Mirabelle & hazelnut cake

  1. What a gorgeous cake. I love the flavors of hazelnut and vanilla with the beautiful in season fruit. I would totally come over and share this with you over a cup of coffee.

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