This cake, courtesy of Manfred’s Mattorg, a blog, can be made with almost any kind of fruit, but plum sounds good to us. Manfred adds that the cake is tastier if you let it sit in the fridge a day or too. Serve with vanilla ice cream or vanilla sauce (in Sweden there’s ready made vanilla sauce to buy, or Marsan, but we found a recipe at

Preheat oven to 390 F.

1 cup flour
150 g unsalted butter (a stick of butter is 113 g)
2 oz sugar.
300 g almond paste (grated)
100 g butter, unsalted
3 eggs
2 ½ to 3 Tablespoons flour.
6 oz raisins
8-10 fresh pitted plums.

Quickly mix the ingredients for the pie dough and roll or thumb it out in a spring form. Pre-bake in oven for 10 minutes or until golden. Mix all ingredients for the filling, and pour into the pie shell in the springform. On top of it, drizzle the raisins, and push down the plums, pour a bit of sugar over it, and bake the cake in the bottom part of the oven for 45-55 minutes.
For the cake (Swedish only): manfredsmattorg.blogspot
For the vanilla sauce (English):

Vanilla sauce
1 cup sugar
1 Tablespoon cornstarch
2 cups water
¼ cup butter
2 teaspoons vanilla extract.

In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.