Dancing with Sugar Plums: visions for a golden plum cake from  dreamland

Directions

1. Preheat your oven to 350 degrees and grind the almonds in a coffee grinder.
2. Mix all the dry ingredients together for the bottom .
3. Next mix in the yogurt.
4. Add the oil one spoonful at a time.
5. Add the yoke and spices. The mixture will consolidate quickly and remain crumbly-looking.
6. Press this mix into your baking dish (@10") with an even pressure so the dough is thin (about 1/4" or even a bit less than that). Create walls that are 1 " tall. You can work quickly with this dough because it is so easy to work with, I find.
7. Crimp the top of the wall with your favorite technique. I pinch a pattern with my thumb and forefinger. You can set this shell aside (even chill and use the next day).
8. Sugar the plums with 3-4 tbl. organic cane sugar (depending upon their sweetness), a dash of cinnamon and nutmeg. Set aside.
9. Whisk the cream and eggs together for the filling. If you want a more custard-like filling, use two full eggs. If not, use just one egg.
10. Add the remaining cane sugar, saffron, almond extract, zest, juice, and brandy to the cream.
11. Pour 1/3 of the cream mixture into the shell. Arrange your plums on top. Pour in the remaining cream to fill the shell. Do not overfill.
12. Top with toasted almonds, cinnamon and a sprinkle of demerara sugar and fresh nutmeg.
13. Bake @25-30 minutes until golden brown and set even in the middle. Let cool for several hours or overnight so the filling sets further.
14. Sift powdered sugar on top just before serving (slightly warm) with ice cream or whipped cream, listen to the Nutcracker, and savor every magical bite.