Eggnog plum cake

Ingredients for 10 servings:

• 250 g butter or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour (wheat flour)
• 100 g cornstarch
• ½ pack of baking powder
• 100 ml egg liqueur
• 120 g plum jam
• 4 tbsp almonds, chopped, peeled
• 3 tbsp almonds, sliced, peeled
• 2 tbsp powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the pastry, beat the butter or margarine with a hand mixer on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Stir until the mixture forms a thickened batter. Gradually beat in the eggs (each egg for about 1/2 minute). Sift the flour and cornstarch with the baking powder and stir in alternately with the egg liqueur on medium speed. Mix the plum jam with the almonds. Pour one-third of the batter into a loaf pan (25×11 cm, greased and sprinkled with almonds). Spread half of the plum jam mixture over the batter, but do not spread it all the way to the edges of the pan so the cake doesn’t stick to the pan. Pour another third of the batter on top. Spread the remaining plum jam mixture on top and spread with the remaining batter. Place the pan on the oven rack. Bake at around 180°C (160°C fan oven) for about 65 minutes. Allow the cake to cool slightly in the pan on a wire rack. Then remove it from the pan and place it on a wire rack. Allow the cake to cool and dust with powdered sugar.