But just for a healthy cake recipe.

on Apr 19, 2012 - The Dish

Bethenny Frankel's making skinny desserts a piece of cake. "Hazelnuts are such a versatile ingredient," the Bethenny Ever After whirlwind blogged, sharing the nine-ingredient secret to her Hazelnut Plum Cake. Want a bite? Start by rounding these up:

3 tbsps of unsalted butter
1 tsp of vanilla
1/2 cup of whole hazelnuts
1/2 cup of light brown sugar, firmly packed
1/3 cup of oat flour
3 large egg whites
1/4 tsp of salt
2 medium plums, thinly sliced
1 1/2 tsps of raw sugar

Get down to business by preheating your oven to 425 degrees. "Butter and flour an eight-inch round cake pan, knocking out excess flour," B directs and then says to melt the butter in a saucepan and let cool. Stir in the vanilla next and then pull out your trusty food processor.

"Blend together the hazelnuts, brown sugar, and flour until the nuts are finely ground. In a bowl, beat the egg whites with salt until they hold stiff peaks." Time to start folding in the nut mixture, followed by folding in the butter mixture.

"Batter will deflate; spread batter in your prepared pan," Bryn's mama instructs. "Arrange the slices of plum evenly over the batter and sprinkle with the raw sugar."

Now you're in the homestretch. See how Bethenny brings it home at Bethenny.com.

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