Plum cake with almond glaze à la Sonja

Ingredients for 1 servings:

• 100 g marzipan paste
• 80 g sugar
• 100 g butter
• 1 pinch of salt
• 2 tsp lemon zest, grated
• 3 eggs
• 200 g flour, sifted
• 2 tsp, leveled baking powder
• 1,200 g plums
• 50 g butter
• 50 g sugar
• 2 tbsp honey
• 1 pinch of cinnamon
• 1 ½ tsp cornstarch (Mondamin)
• 100 g almond flakes
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Plum cake with a twist…

For the batter, knead the marzipan mixture with the sugar and butter by hand (or if the butter and marzipan are very soft, you can also use the whisk attachment of a mixer – it just has to make a nice smooth batter). Add the eggs and beat everything until frothy. Add the remaining ingredients one at a time. Spread the batter into a well-greased 28cm springform pan. Place the prepared, washed, pitted, and halved plums on top in a shingle pattern (with the inside facing out). For the almond mixture, bring the butter, sugar, honey, and cinnamon to a boil in a pan. First stir the flaked almonds, then the cornstarch into the honey mixture. Bring back to a boil briefly and IMMEDIATELY spread the mixture over the plums. Bake the cake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 45 minutes. Serve with cream refined with a little plum water if desired.