Step 1

Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.

Step 2

Using a small sharp knife, remove the stones from each plum and slice into small wedges. Toss in brown sugar and bake for 5-10 minutes until slightly softened. Allow to cool for 15-20 minutes until adding to the cake batter.

Step 3

In a large mixing bowl, add the ground almonds, sugar and baking powder. Whisk together until combined.

Step 4

Next, add the eggs and almond extract and whisk until smooth.

Step 5

Add 3/4 of the cooled plums and mix together well.

Step 6

Pour into a greased and lined 8 inch baking tin and scatter the remaining plums over the cake batter. Sprinkle over the flaked almonds.

Step 7

Bake for 35-45 minutes until a golden brown colour has been reached all over or a skewer inserted into the middle comes out clean.

Step 8

Allow to cool before slicing.

Step 9

Leftovers can be tightly wrapped or stored in an airitght container for 3-5 days at a cool room temperature.