Cakes40 gmbutter, coarsely chopped2eggs130 gmcaster sugar125 gmplain flour75 gmground pistachios6plums, halved and stones removedPlum semifreddo200 gm blood plums, stones removed and coarsely chopped170 gmcaster sugar60 ml (¼ cup) brandy1cinnamon quill1egg2egg yolks300 mlpouring cream, lightly whipped to soft peaks
For plum semifreddo, combine plum, 60gm sugar, 1 tbsp brandy, cinnamon and 2 tbsp water in a small saucepan and cook over medium-high heat for 10 minutes or until plums are soft. Process plum mixture in a food processor until smooth, then pass through a sieve, discarding solids and cool completely. Combine, egg, yolks, remaining sugar and remaining brandy in a heatproof bowl and whisk over a saucepan of simmering water for 7-8 minutes or until thick and pale. Transfer mixture to an electric mixer and whisk until cold. Fold in whipped cream, then plum syrup to form
a ripple effect, transfer to a container and freeze overnight.
Preheat oven to 170C. Place butter in a small saucepan and cook over medium-high heat until dark golden, remove from heat and cool completely. Combine eggs and sugar in an electric mixer and whisk for 5 minutes or until thick and pale. Add flour and pistachios and whisk to combine, then fold in cooled butter. Divide mixture among 6 greased and floured 1 cup-capacity buttered cake pans. Place 2 plum halves,
cut-side down, over each and bake for 15 minutes or until golden. Stand in pans
for 5 minutes then carefully turn out and cool on a wire rack. Serve cakes, warm or at room temperature with plum semifreddo.