To make the plums really soft, soak them in plum juice the day before. After at least 12 hours, pour the juice into a pot and add honey, cinnamon and cardamom pods and bring to a boil. Keep the plums aside. Cut the vanilla bean lengthwise, scratch out the pulp and add both to the pot. Reduce to syrup for ten minutes.
Preheat the oven to 180°C. Separate the eggs and beat the egg white, adding a pinch of sea salt. Pour hot water over 35 g of the almonds and place aside. Beat the margarine and sugar together and chop the remaining almonds in a blender. The soaked almonds can now easily be peeled. Then coarsely chop them and mix with egg yolks and the sugar-Alsan mass in a blender. Mix the Polenta with the almond flour and baking powder, add to the mass and stir in thoroughly. At the end, blend in the beaten egg white.
Grease the springform pan and cover the bottom with baking paper. Spread with plums and syrup. Fill in the batter evenly and bake for 20 minutes at 180°C, then reduce temperature to 150°C and bake for another 40 minutes.
Don’t take the cake out of the springform pan before it totally cooled down (at least 1 h).
The combination of sweet and soft plums with the grainy Polenta is incredible!

FoR Springform pan Ø 18 cm

FOR THE PLUMS

250 g dried plums

250 ml plum juice (NFC juice)

2 tbsp organic honey

1 vanilla bean

1/4 tsp ground cinnamon

10 pods green cardamom

FOR THE DOUGH

100 g vegetable margarine

75 g coconut sugar

150 g almonds

2 organic eggs (size M)

100 g instant polenta

1 tsp baking powder

salt