1 Peel pineapple and dice into small cubes. Rinse, peel and grate carrots on a box grater.
2 Separate eggs. Place whites in a bowl and beat with a hand mixer until peaks form. Gradually sprinkle in 40 grams (approximately 3 tablespoons plus 1 teaspoon) sugar and beat until stiff.
3 In a bowl, mix yolks and remaining sugar until creamy.
4 Mix ground almonds, flour, baking powder and cinnamon in a bowl.
5 Alternately fold flour mixture and beaten egg whites into egg yolk mixture with a whisk.
6 Chop walnuts with a large knife. Mix carrots, pineapple, plum jam and walnuts into the batter with a wooden spoon.
7 Line a baking sheet with parchment paper and spread the batter onto the paper with an offset spatula. Bake in preheated oven at 180°C (fan: 160°, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 20-25 minutes.
8 Using a tea strainer, sprinkle powdered sugar on the cake and let cool on a rack. Cut into pieces and serve.