Autumn Dessert Cake

• 1/2 cup butter softened
• 3/4 cup sugar, superfine superfine
• 3 large eggs beaten
• 3/4 cup hazelnuts (filberts) ground
• 1 1/4 cups pecans nuts, chopped
• 1/4 cup flour, unbleached all-purpose
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups plums
• 4 tablespoons lime marmalade
• 1 tablespoons lime juice
• 2 tablespoons almonds blanched, chopped, to decorate
• 2 tablespoons almonds blanched, chopped, to decorate
• 2 teaspoons almonds blanched, chopped, to decorate

1. Stone Plums
2. pre-heat oven to 180 degrees celcious
3. Beat softened butter and caster sugar until light and fluffy beat in eggs and ground hazelnuts
4. Stir in pecan nuts, then sift and fold in flour, salt and baking powder
5. Bake for 45 minutes 6.
6. Arrange fruit on base, bake for 15 more minutes 7.
7. Warm the marmalade and line juice gently then brush over the fruit, sprinkle the almonds
8. Chill before serving

butter, sugar, eggs, hazelnuts, pecans nuts, flour, baking powder, salt, plums, lime marmalade, lime juice, almonds blanched, almonds blanched, almonds blanched

Taken from recipeland.com/recipe/v/autumn-dessert-cake-52037 (may not work)