Cinnamon plum cake with a grainy honey topping

  • 1 1/2 Glasses (680 ml each) pitted plums
  • 150 g Butter or margarine
  • 125 g Sugar
  • 4 eggs (size M)
  • 250 g flour
  • 1 TL Baking powder
  • 1 1/2 TL ground cinnamon
  • 2 EL Italian almond liqueur (Amaretto)
  • 2 EL Honey
  • grated zest of 1 untreated lemon
  • 150 g Crème fraîche
  • 50 g Sunflower seeds
  • 1 EL Icing sugar
  • fat
90 minutes
light
1 .
Put the plums on a sieve and let them drain. Mix the fat and sugar until frothy. Add 2 eggs one after the other and stir the mixture until creamy. Flour, baking powderMix with cinnamon, sift into the fat egg mixture, add the almond liqueur, stir in everything.
2.
Spread the dough in a greased springform pan (24 cm Ø). Lay the plums in flakes on the dough. Mix the remaining eggs, honey and lemon zest until frothy. Stir in the crème fraîche and pour over the plums.
3.
Bake the cake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 55-60 minutes. After half the baking time, sprinkle with the sunflower seeds and bake with them. Let the cake cool down. Serve dusted with the icing sugar.
4.
Makes about 12 pieces.
1 portion approx:
  • 350 kcal
  • 1470 kJ
  • 6 g protein
  • 18 g fat
  • 37 g carbohydrates

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