Winter Plum Cardamom Yeast Cake with Marzipan Honey Glaze

Mix flour, dry yeast, sugar, salt and cardamom in a large bowl. Add lukewarm milk, melted butter and eggs. Knead with dough hooks for 5 minutes until smooth. The dough should be slightly sticky but elastic.

Place dough in a greased bowl, cover with a damp cloth and let rise in a warm place for 60 minutes until doubled in size. Butter a 26cm springform pan and dust with flour.

Wash, pit and quarter the plums. Mix with brown sugar and cinnamon, let stand for 15 minutes. Drain excess liquid to prevent the dough from becoming soggy.

Knead the risen dough briefly and press into the prepared springform pan. Pull up a 3cm high edge. Distribute the prepared plum quarters evenly over the dough and press lightly.

Let the cake rise again for 30 minutes in a warm place. The dough edge should rise slightly and enclose the plums. Preheat oven to 180°C (350°F).

Bake on the middle rack for 50-55 minutes until the surface is golden brown. Test with a toothpick - it should come out clean. Cover with foil if the surface browns too quickly.

Dice marzipan finely and mix with honey, icing sugar, milk and a pinch of cardamom until smooth. Add more milk if too thick. The glaze should drip thickly from the spoon.

Let cake cool completely, then remove from pan. Spread the marzipan honey glaze evenly over the cake and let set for 15 minutes before slicing.