Serves 10-12

Ingredients

Spiced Plums

• 1 ½ cups sugar
• 1 piece star anise
• 1 cinnamon stick, broke in half
• 2-3 pieces of unwaxed lemon peel
• ¾ cup water
• 6 small red plums, halved and pitted

Cake

• 1 and ½ cups ground almonds, divided
• 1 ½ cups unbleached all-purpose flour
• 2 teaspoon baking powder
• ¾ cup unsalted butter, room temperature
• 1 cup sugar
• ¼ teaspoon salt
• 3 eggs
• 2 Tablespoons sliced almonds

Method

Spiced Plums

1. In a small saucepan, combine the sugar, star anise, cinnamon stick, lemon peel, water and bring  to a boil, stirring occasionally. Remove from the heat and add the plums, ensuring they are submerged in the hot liquer. Let rest for 20 minutes. After this time drain, reserving ½ cup of the cooled syrup

Cake

1. Preheat your oven to 350°F. Prepare with butter or baking spray the sides of an 8-inch springform pan and line the bottom with parchment paper
2. In a bowl, combine 1 cup of the ground almonds, all the all-purpose flour and baking powder. Whisk to combine and set aside until needed
3. In the bowl of a stand mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Set aside ½ cup of the batter. Transfer the remaining batter into the prepared pan and arrange the infused plums, cut side down, on the surface
4. Stir the remaining ½ cup of ground almonds into the reserved batter. Spoon into a pastry bag fitted with a pastry tip. Pipe the mixture in the spaces between the plums and sprinkle with the almond slices. Place the pan on a baking sheet.
5. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 10 minutes in the pan, then remove. Lightly brush the top of the cake with the plum infusing syrup from earlier (gently reheated for ease of brushing)
6. Slice, serve and enjoy!