On my first day of work I brought over cookies. I’m shy. I’m bad at small talks. People like cookies. Cookies make conversation easier. It worked out pretty well. But this kind of solution has it ups and downs. On Friday I was reminded kindly by one of my coworkers that it’s been quite a while since the last time I brought over treats. Well, it wasn’t that long ago, something like a month ago, and it was the strawberry cheesecake.
I actually planned to bake a cake over the weekend even before anybody reminded me of it. And I also planned to bring anything that lasts to work, as it’s my solution for not eating too much. My plan was actually to test some old school, a little bit forgotten Polish cakes, that I haven’t baked in years, but when I went to a shop I saw those gorgeous plums I couldn’t say no.
I love plums, they are sweet, juicy jewels, the violets ones look the best on cakes, but I love yellow and green ones, so I was more than happy to grab those.
The cake is very simple, but it’s not very traditional, at least not for me. It’s full of marzipan. I don’t know about you, but I love marzipan in cakes. The apple pie with marzipan was delicious. If you are marzipan fan you will love this cake, if you don’t like it, don’t bake it.
- 250 g marzipan, cold (you can place it for 10 minutes in a freezer)
- 120 g light brown sugar
- 3 eggs
- 110 g plain flour
- 50 g ground almonds
- 1 tsp ground cardamon
- 10-15 plums, pitted and halved
- 40 g butter, cold and cubed
- 40 g plain flour
- 40 g sugar
- 40 g ground almonds
- pinch of salt