First butter your tart tins (6 x muffin size or larger cake tin-24cm) Heat the oven to 160Cfan/180C/Gas4.
Cream the butter and 2 sugars together until it becomes lighter. Mix in the eggs, one at a time, followed by the flour, sea salt and ground almonds. Fold in the chopped almonds and marzipan pieces. Spoon into the cake moulds or tin.
Bake for just 10-12 minutes, they should be pale in colour and soft and gooey in the centre. Bake the larger cake for 25-30 minutes. Serve warm from the moulds or leave to cool in the moulds and gently reheat later.
For the plums:
Cut the plums in quarters and remove the stone. Place in a lined baking tin so they fit quite tightly. Mix together the spices, orange and vanilla with the sugar and rub together so the sugar picks up some of the essential oils. Sprinkle all over the plums and roast for about 12 minutes until the juices start to ooze. Remove the plums and shake the pan so they are well covered with the juices.
