German Plum Cake (Zwetschgenkuchen)

Pastry
2 pounds purple or red plums, halved
   and pitted (about 5 cups)
4 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup slivered almonds

Prepare pastry. Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan. Mix sugar, flour and cinnamon; sprinkle over plums. Sprinkle with almonds. Bake at 375 degrees F until pastry is golden brown and plums are bubbly, 35 to 45 minutes.

Pastry:
1/2 cup butter or margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 egg, beaten
2 tablespoons cold water

Cut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water; stir into flour mixture. Gather pastry into a ball; knead just until smooth, 5 or 6 times. Press evenly on bottom and side of ungreased 9-inch round layer pan.