Ingredients
Serves 8
6 eggs
250gr brown sugar
1 tsp baking powder
3 cups almond meal
1 tsp vanilla extract
½ tsp cinnamon
½ tsp nutmeg
12 blood plums
Method
Cut each plum in half and remove stones. Arrange 12-16 halves, cut side down on the greased and lined base of a deep 22cm tin (a spring-form tin would be ideal).
Place remaining halves into a heavy based saucepan with a small amount (½ -1 cup) of water. Simmer gently until plums are soft. Cool, blend and pass through a fine sieve. Set aside for serving.
Beat eggs and sugar until thick and creamy. Fold in remaining ingredients. Pour gently over the plums and bake at 180°C for 50-60 minutes or until firm to touch.
Cool in the pan then turn out onto serving plate. Serve with thick cream or mascarpone, drizzled with blood plum syrup.