Plum Cake with Almond Glaze À La Sonja
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g marzipan paste
- 80 g suar
- 100 g butter
- 1 pinch (s) salt
- 2 teaspoons lemon peel, grated
- 3 egg (s)
- 200 g flour, sifted
- 2 teaspoons, leveled baking powder
For covering:
- g 1,200 plums
- 50 g butter
- 50 grams sugar
- 2 tablespoon honey
- 1 pinch cinnamon
- 1 ½ teaspoon cornstarch (Mondamin)
- 100 g flaked almonds
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the batter, knead the marzipan mixture with sugar and butter by hand (or if the butter and marzipan are very soft, you can also use a mixer - it has to make a nice smooth dough). Add the eggs and stir everything until frothy. Add the remaining ingredients one after the other. Spread the batter into a well-greased 28 cm springform pan. Place the prepared, washed, pitted and halved plums in the shape of a roof tile - with the inside facing outwards).
- For the almond mixture, boil the butter with sugar, honey and cinnamon in a pan. First stir the flaked almonds, then the cornstarch into the honey mixture. Bring to the boil again briefly and IMMEDIATELY distribute the mixture on the plums.
- Bake the cake in the preheated oven at 200 ° C top / bottom heat on the middle rack for approx. 45 minutes.
- Possibly cream, which has been refined with a little Pflümli water, is enough.
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