At a glance
This stunning autumn cake brings together poppy seed filling, juicy plums, and a splash of Don Papa rum in layers of buttery dough topped with a fluffy meringue and crunchy almonds. The poppy seed filling simmers on the stove first, then you'll layer everything into a tin and finish with a meringue topping halfway through baking—so there's a nice rhythm to the whole process even though it takes just over an hour total.
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Poppy seed filling
In a saucepan, bring the milk to a boil, then stir in 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. Let it cool.
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Dough
Mix all the dough ingredients together until you get a crumbly consistency. Press two-thirds of it into a round baking tin, covering the base and sides.
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Add the poppy seed filling
Spread the poppy seed filling over the dough and arrange the pitted, halved plums on top. Sprinkle with the remaining dough.
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