Divine Poppy Seed and Plum Cake
· 8 servings
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.
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.
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.
Bake
Bake in an oven preheated to 180°C.
Meringue and almonds
After 20 minutes of baking, cover the cake with a meringue made from whisked egg whites and sugar, then sprinkle with flaked almonds. Bake for a further 25 minutes.
