Plum semolina cake with marzipan

Ingredients for 1 servings:

• 350 g wheat flour
• 1 ½ tsp baking powder
• 120 g sugar
• 100 g marzipan raw material, grated cold
• 2 eggs
• 100 g butter, soft
• 2 jars of plums, or 400 g frozen plums or damsons
• 200 g plum jam
• 1 liter of milk, some of it for the base
• 0.8 liters of cream
• 200 g durum wheat semolina

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

For the dough, mix the flour with the baking powder and sift it into a mixing bowl. Add the sugar, eggs, butter, and grated marzipan and mix with a hand mixer until you have a creamy dough. If necessary, add milk to optimize the consistency. Spread the dough into the base of a springform pan lined with baking paper. For the topping, drain the plum halves well in a sieve. You won’t need the juice. Spread the dough evenly with plum jam, leaving a 1 cm border free. Arrange the plum halves on top, cut-side up. Bring the milk and cream to a boil in a large saucepan, remove the pan from the heat, and stir in the semolina, preferably with a whisk or hand mixer, to avoid any lumps. Carefully add the semolina until you see that the semolina is swelling and probably has a pudding-like, firm consistency. Once cooled, the semolina should have become stiff. Spread the semolina cream onto the plum halves, starting at the edges, and smooth the surface. Place the baking tray in the oven. Bake at 180°C (top/bottom heat) or 160°C (fan oven) for about 45 minutes. Let the cake stand in the turned-off oven for about 10 minutes. Then let it cool in the pan. It’s important to let the cake cool completely so it retains its shape. Only then should you remove the springform pan.