Almond Cake with Plum Compote

For the cake: Beat the butter with 150 g (approximately 5 ounces) of sugar until fluffy. Sift the flour and baking powder into the butter mixture. Stir in the almonds and the vanilla, mix gently to combine. Preheat the oven to 180°C  (approximately 350°F) on the convection setting. Grease a small pudding mold well, pour in the cake batter, cover with aluminum foil and bake for 25-35 minutes. Remove from the oven and immediately release from the mold.

For the compote: Rinse the plums, cut them in half and remove the pit. Put the plums in a saucepan with the sugar and the cinnamon stick and simmer over low heat for about 20 minutes, adding a little water if desired.