Put the plums on a sieve and let them drain. 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, stir everything in.
Spread the dough into a greased springform pan (24 cm Ø). Place plums in flakes on the dough. Cream remaining eggs, honey and lemon peel. Stir in crème fraîche 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. Let the cake cool down. Serve dusted with the icing sugar.
Results in about 12 pieces.