At a glance
You're making a stunning autumn cake with two layers of texture—a crunchy almond crust and meringue topping that give way to a creamy poppy seed filling and juicy plums inside, all spiked with Don Papa rum. The trick is that you'll add a meringue layer halfway through baking (after 20 minutes), so timing is important to get that gorgeous golden finish. With 10 minutes of prep and 55 minutes in the oven, this showstopper is more achievable than you might think.
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Poppy seed filling
In a saucepan, bring the milk to the boil, then add the ground poppy seeds mixed with sugar, the Don Papa rum and the jam. Simmer everything together briefly, stirring so it doesn't catch on the bottom. Leave to cool.
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Pastry
Mix all the pastry ingredients together until you get a crumbly texture. Press two-thirds of it into a round tin, covering the base and sides.
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Add the poppy seed filling
Spread over the poppy seed filling and arrange the stoned, halved plums on top. Sprinkle over the remaining pastry crumbs.
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