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1
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
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2
Toss the plums with 2 tablespoons of the sugar and the brandy; set aside.
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3
Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy.
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4
Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter.
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5
In a separate bowl, beat the eggs until they start to foam.
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6
Do not over beat, or the cake will be tough.
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7
Add the eggs and ground walnuts to the flour and butter mixture.
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8
Mix well.
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9
Scrape the batter into the prepared pan.
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10
Arrange the plums on top in rings.
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11
Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar.
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12
Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean.
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13
Let cool for 10 minutes before removing the sides of the springform pan and serving.
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14
Garnish with a dusting of confectioners' sugar.
