FRESH PLUM CAKE

4 blood plums, seeded and chopped
155 g butter
3/4 cup caster (superfine) sugar
3 eggs 
1 1/2 cups ground hazelnuts or almonds
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
1/2 teaspoon baking powder

Place plums in a food processor, process until smooth and set aside. Place butter and sugar in a bowl, and beat until light and creamy. Add eggs and beat well.

Stir plums, hazelnuts, vanilla extract, flour and baking powder through egg mixture and pour into a greased 8 inch round cake tin. Bake in a preheated 350°F oven for 45-55 minutes or until cake is cooked when tested with a skewer. Stand cake in tin for 5 minutes. Serve hot with thick cream and extra slices of blood plum.