Plum pie with wine and cardamom

Remove the cardamom seeds from the pods and grind them well in a mortar. Cut the plums into wedges, removing the pits.

Beat the sugar with softened butter, cardamom, and zest at high speed with a mixer.

Add one room temperature egg at a time, beating well until a creamy thick mixture is obtained.

Add the almonds and mix at medium speed.

Add flour, baking powder, pour in wine, and mix until a dough forms.

Place the dough in a mold (or on a baking sheet), and arrange the plums on top, pressing them well into the dough.

Bake for 45–60 minutes, then cool in the pan or on the baking sheet.

For the glaze, mix honey, powdered sugar, and boiling water, then pour over the warm pie.