for 12 pieces

Batter

250 g	butter, soft
200 g	sugar
¼ tsp	salt
4	eggs
250 g	half-white flour
1 tsp	baking powder
1 tsp	cinnamon
400 g	plums, cut into wedges

Peanut caramel

80 g	sugar
1 ½ tbsp	water
80 g	salted peanuts
½ dl	milk
1 tbsp	butter

How it's done

Batter

Place the butter in a bowl, beat in the sugar and salt. Beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Combine the flour, baking powder and cinnamon, mix into the egg mixture using a rubber spatula, transfer to the prepared tin. Spread the plums on top.

Bake

Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

Peanut caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, mix in the nuts. Add the milk and butter, simmer and stir over a low heat until the caramel has dissolved. Spread the peanut caramel on top of the cake, leave to cool.

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