Step 1

Preheat oven to 165°C (145°C fan-forced) and line 15cm (6″) cake tin with baking paper (ensuring a neat paper circle on the base).

Step 2

Slice each plum into 6-8 slices and carefully arrange on base of cake tin in a circle, ensuring each plum piece is flush with the base of the tin.

Step 3

Beat butter, sugar and lemon zest in stand mixer on medium speed until pale and fluffy.

Step 4

Add eggs one by one while beating on medium speed, scraping the bowl between each egg to ensure ingredients are well combined.

Step 5

Combine almond meal, baking powder and salt in a medium bowl, then slowly add half the dry ingredients to the mixer while beating on low-medium speed.

Step 6

Continue beating while adding half the lemon juice, then remaining dry ingredients, then remaining juice, until well combined.

Step 7

Pour batter into prepared pan, taking care not to displace the plum slices, and ensuring a smooth surface.

Step 8

Bake for 45-50 minutes until golden and a skewer inserted comes out clean.

Step 9

Prick the surface of the cake with a skewer or cake tester with at least 15-20 holes. Spoon two-thirds of the warm lemon thyme syrup over the cake, allowing the syrup to absorb into the hot cake, then cool completely in pan.

Step 10

Reserve 2 sprigs of thyme for decorating the cake, then finely chop or bruise remaining thyme in a mortar and pestle.

Step 11

Place sugar and juice in a small saucepan on medium heat and stir to dissolve sugar.

Step 12

Simmer for 12-15 minutes until mixture thickens slightly and coats the back of a spoon, then place chopped thyme in syrup and allow to infuse for another 2-5 minutes. Keep warm to drizzle over hot cake.

Step 13

Place cake on serving plate and drizzle with remaining lemon thyme syrup.

Step 14

Decorate with sprigs of thyme, and serve with extra slices of fresh plum if desired.