Wine Poached Plum Almond Cake

For the *wine poached plums: In a small saucepan bring 1 cup of red or rose wine to a boil with 2 tbsp of brown sugar and allow to reduce until it starts getting syrupy. Add a drop of vanilla extract and 3 to 4 plums (I used black) pitted and cut into wedges and stir. Allow to cook until soft but firm. Transfer to a bowl and allow to cool
Preheat the oven to 180 C / 350 F. Grease and line the bottom of a round 9" inch baking tin. In a large bowl combine the dry ingredients: ground almonds, plain flour, baking powder, salt and sugar
In another bowl lightly mix with the help of an electric hand mixer the eggs, plain yoghurt, almond extract and vanilla extract until well combined. Stir in the melted unsalted butter
Pour the wet ingredients over the dry ones and mix until you obtain a smooth batter. Pour into the prepared mold. Garnish the top with the wine poached plums, without the syrup, and sprinkle the tbsp sugar on top
Bake for 30 to 35 minutes or until a skewer in the center comes out dry. Allow to cool for 10 minutes and transfer to a rack to cool completely
As a serving option top with *mascarpone cream and a drizzle of *reduced syruprn*Mascarpone cream: whip 1/2 cup cream and add to 1/2 cup mascarpone cheese. Add 1 tbsp icing sugar and mix. Refrigeratern*Reduced syrup: Place the remaining syrup from the plums in a small saucepan (there will be quite an amount because the fruit drains a lot of its juice as it rests on the counter) and simmer until thick. Allow to cool