Traditional Plum Cake

1 cake

200 g butter
150 g sugar
2 eggs
250 g flour
50 g almonds or hazelnuts, grated
½ sachet baking powder
500-600 g plums/damsons for the topping

Beat together the butter and sugar until fluffy. Add the eggs (do not allow the mixture to curdle). Mix together the flour, almonds and baking powder and fold into the beaten mixture. Spread out (not too thickly) in a greased and floured tray. Place the washed, stoned fruits on top and bake in the oven at 180 ºC for approx. 45 minutes. Remove from the oven and immediately spread with hot apricot jam. Sprinkle with a little icing sugar before serving.