Cinnamon plum cake with a hearty honey glaze

Name: Cinnamon plum cake with a hearty honey glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 g Butter or margarine; 125 g Sugar; 4 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 1 1/2 TSP. ground cinnamon; 2 TABLESPOONS Italian almond liqueur (Amaretto); 750 g Plums; 2 TABLESPOONS Honey; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Fresh cream; 50 g Sunflower seeds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 g Butter or margarine
125 g Sugar
4 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
1 1/2 TSP. ground cinnamon
2 TABLESPOONS Italian almond liqueur (Amaretto)
750 g Plums
2 TABLESPOONS Honey
7-10 Tbsp grated rind of 1 untreated lemon
150 g Fresh cream
50 g Sunflower seeds
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Cream fat and sugar. Add 2 eggs one after the other and stir the mixture until creamy. Mix flour, baking powder and cinnamon, sieve onto the fat egg mass, add almond liqueur and stir in.
2
Spread the dough into a greased springform pan (24 cm Ø). Clean, wash, cut and stone the plums. Place them on the dough with the inside facing upwards in scales. Cream remaining eggs, honey and lemon peel.
3
Stir in crème fraiche and pour the icing over the plums. Bake the cake in the preheated oven (electric: 175°C/ gas: level 2) for 55-60 minutes. After half of the baking time, sprinkle with the sunflower seeds and bake with the cake.
4
Let the cake cool down. Serve dusted with the icing sugar. Makes about 12 pieces.