Almond and Orange Cake with Poached Plum Compote - Andrew Zimmern

Ingredients

• 4 large eggs, at room temperature
• 1 tablespoon finely grated orange zest
• 1 1/2 cups sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups blanched sliced almonds
• 2 cups dry red wine
• 1 cup dark rum
• 1 cup water
• 3 tablespoons dark brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon finely grated lemon zest
• 1/2 vanilla bean, split and seeds scraped
• 2 cinnamon sticks
• 6 whole cloves
• 1 whole star anise
• 12 black plums (about 3 pounds), halved and pitted
• Confectioners’ sugar, for dusting
• Lightly sweetened crème fraîche or whipped cream, for serving