Plum Poppy Seed Cake

Method

1. Start with the top layer. Put the butter, spices, amaretto and vanilla extract in a small saucepan, heat up and gently simmer for about a minute. Put the halved plums in a bowl and when the butter is ready, pour it over the plums and use your hands to massage the spiced butter into the plums. Set aside for later.
2. Grind the poppy seeds in a spice grinder and mix them with icing sugar. Stir until it's well combined. This will be sprinkled later onto the base of the cake.
3. Preheat the oven to 180°C and line a 20cm cake tin with baking parchment.
4. In a small bowl, mix the flours, baking powder and sea salt and set aside.
5. In a larger bowl, whisk the eggs, sugar and vanilla extract until light and fluffy, keep whisking and slowly add the melted butter and buttermilk. When everything is well incorporated, fold in the flour mix and stir to combine.
6. Pour the mix into the prepared cake tin and sprinkle the poppy seed mix on top evenly. Now put the halved plums (belly up) on the top and press them gently into the batter. Distribute the plums and the spiced butter mix evenly and bake for about 45 minutes, depending on the oven. When the cake is out of the oven, sprinkle it with the toasted almonds. Let it cool down to room temperature and serve with coconut yoghurt or Greek yoghurt.