Almond–Jaggery Caramel Cake with Roasted Plums

• 2 cups coconut milk 
• 1 cup tightly packed chopped jaggery
• 1 fresh chile (serrano or Thai bird), stemmed, seeded, and finely chopped 
• 3 1/2 tablespoons butter
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 4 eggs at room temperature
• 2 1/2 cups almond flour
• 6 Italian plums, halved and pitted
• 3/4 cup raw honey
• 3/4 cup water

Make the jaggery caramel: combine the coconut milk, jaggery, and chile in a saucepan. Add a pinch of salt. Bring to a boil, then reduce to a simmer. Cook, whisking often, until the sauce is thick enough to coat the back of a spoon, about 40 to 45 minutes. Set aside to cool for 20 minutes.

Preheat the oven to 350ºF. Butter a 9-inch springform pan and set aside.

Measure out 1 1/2 cups of the warm jaggery caramel. Add the butter, sugar, and salt. Stir to combine.

Break the eggs into a mixing bowl. Start whisking. Slowly drizzle in the jaggery caramel. Whisk until blended. Fold in the almond flour. Pour the cake batter into the prepared pan. Bake until the cake is golden on top and the center is only just set, about 20 to 25 minutes. Let the cake cool for 10 minutes before removing from the pan.

Increase the oven temperature to 400ºF.

Arrange the plums, cut-side up, in a shallow baking dish. Set aside. 

Combine the honey, water, and a pinch of salt in a saucepan and bring to a boil. Remove from the heat and let cool for 10 minutes. Pour the syrup over the plums. Bake uncovered until the plums start to brown, about 7 to 10 minutes, spooning the syrup over the fruit halfway through the cooking time. Remove from the oven and let cool for 10 minutes. Use a slotted spoon to remove the plum halves from the syrup. 

To serve, slice the cake into individual servings. Top each slice with roasted plums.