175gflourI mixed 50% whole wheat and 50% white flour
50gsugarI used brown sugar
50ghazelnutsfinely ground
150gcold butterI used margarine with butter
1egg
For the hazelnut frangipane
20gbutterI used margaine with butter
30gsugarI used brown sugar
1largeegg
35ghazelnutsfinely ground
35g flourhere white flour is the better option
For the filling
600-800gripe plumsthe amount depends on the size of your cake form
4table spoonssugarI used brown sugar
150gplum jamor and other red jam you believe suits with plums
Instructions
For the dough
Mix the flour, sugar, hazelnut and a pince of salt.
Add the butter and egg and mix with your hands until you have a firm dough. Be careful not to overwork it. Once it is homogeneous, let it rest covered in the fridge for about an hour.
Thereafter place the dough within your cake form and with your hands evenly spread the dough both on the bottom as on the sides. This dough is very sticky and it is easier done by hand than trying to roll the dough out.
For the hazelnut frangipane
Mix the butter and sugar until you have a light and creamy mass. Then add the egg, mix it thoroughly before adding the hazelnuts and flour. Set aside.
Once your dough is in the cake form, evenly spread the frangipane onto the bottom (not on the sides).
For the filling
Wash, core and quarter the plums before covering them with sugar. Toss carefully.
Place them in circles with the cut-side up on top of the frangipane. As the plums will shrink during baking, you can place them close to each other.
Add the plum jam in between the plums and bake at 180 degrees for 30 mins before reducing the heat to 150 degrees for the final 10 minutes.