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1
Make the Cake Preheat the oven to 350.
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2
Butter a 10-inch springform pan.
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3
Line the bottom with parchment paper and butter and flour the paper and pan.
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4
In the bowl of a standing mixer fitted with the paddle, beat the eggs at medium-high speed for 5 minutes, until fluffy.
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5
Add the zest and 1 cup of the sugar and beat at high speed until the mixture is pale and fluffy and leaves a ribbon trail when the paddle is lifted, about 15 minutes.
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6
Make the Cake Meanwhile, in a food processor, combine the flour and salt with 2/3 cup of the almonds and process until the nuts are very finely ground.
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7
Scrape into a medium bowl.
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8
Add the remaining 1/2 cup of sugar and 1 1/3 cups of almonds to the processor and process until the mixture is very finely ground and beginning to clump.
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9
Add to the flour mixture and whisk to combine, breaking up any large clumps.
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10
Make the Cake Using a rubber spatula, fold the dry ingredients into the egg mixture in 3 batches until fully incorporated.
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11
Pour the batter into the prepared pan and gently smooth the surface.
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12
Bake the cake for 45 minutes, or until a toothpick inserted in the center comes out clean.
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13
Transfer to a rack and let cool completely.
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14
Meanwhile, Make the Compote Meanwhile, in a large, deep skillet, combine the wine, rum, water, sugars, citrus zests, vanilla bean and seeds, cinnamon, cloves and star anise.
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15
Add the plums, cut sides down, and bring to a simmer over moderately high heat.
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16
Reduce the heat and simmer for 20 minutes, turning the plums every 5 minutes.
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17
With a slotted spoon, transfer the plums to a baking sheet to cool.
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18
Continue to simmer the liquid until reduced to about 1 cup, about 3 minutes.
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19
Strain the syrup through a sieve into a heatproof bowl, pressing on the solids.
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20
Meanwhile, Make the Compote Using your fingers or a paring knife, pull off the skins from the plums.
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21
Slice the plums into wedges and transfer to a serving bowl.
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22
Pour the syrup over the plums and toss to coat.
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23
Let cool to room temperature.
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24
Meanwhile, Make the Compote Run a knife along the side of the cake; remove the ring.
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25
Invert the cake onto a platter and peel off the parchment.
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26
Dust the cake with confectioners sugar and cut into wedges.
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27
Serve with the plum compote and sweetened creme fraiche.
