Italian Corn Cake with wild plum

Ingredients 

Prunes 400g 

100g wholemeal flour 

100 g brown sugar crystals 

100 g finely chopped almonds 

80 g butter 

2 eggs 

1 teaspoon baking powder 

salt 

For the cake: 1 tablespoon of butter + sugar cane 

Preparation 

Work the softened butter with the sugar, add the almond flour, then the eggs, incorporating them one by one. 

Add flour sifted with baking powder and salt. 

Pour this mixture into the pan (diameter 22-24 cm) greased and sprinkled with sugar cane. 

Add, pressing a little ', plums cut into quarters (or halves, depending on the size of these). 

Bake at 180 degrees for about 45 minutes.