Summary

Ingredients

• 1 ½ kg plum (s)
• 100 g biscuit (s) (Amarettini)
• 250 g butter
• 200 g suar
• 5 egg (s)
• 5 tablespoon milk
• 5 tablespoon amaretto
• 375 grams flour
• 1 packet baking powder
• 50 g flaked almonds
• cinnamon and sugar
• Fat, for the tin

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Instructions

1. Wash, halve and core the plums.
2. Put the amarettini in a freezer bag and chop (not too much!). Mix the butter and sugar until frothy and then add the eggs one by one. Add milk and amaretto. Mix the flour with the baking powder and stir in (about 2 minutes). Finally add the chopped amarettini.
3. Spread the dough on a baking sheet lined with baking paper and cover with the plums. Spread the almond flakes on top and bake in the oven at 175 degrees hot air for about 40-45 minutes.
4. Sprinkle the hot cake with sugar and cinnamon. I then pushed it briefly into the still hot oven so that the sugar melted a little.
5. The result is a wonderfully fragrant and very tasty plum cake without yeast. Makes 6 pieces.