Pre heat the oven to 170°C (160°C fan). Grease the 20 cm round cake tin and line the bottom of it with the baking parchment. Chop 200g of plums into a 1 cm dice, slice the rest into wedges and set both aside.
In a medium bowl, mix together the flour, almonds and a pinch of salt. Set aside.
Using an electric mixer, cream together the butter and caster sugar until pale and fluffy (about 3 minutes). Beat the eggs, one at a time, until combined, then add the almond essence. Add the dry ingredients and fold together until combined.
Spoon some of the cake batter into a bottom of the cake tin, just to cover it. Add the chopped plums to the remaining batter and mix to combine. Transfer the batter into the baking tin, spreading it evenly and smoothing the top with spatula or back of the spoon. Arrange the plum wedges on top and bake for 50-60 minutes until risen and golden, or until toothpick inserted in the centre comes out clean.
Cool in the tin for about 10 minutes, then transfer to a cooling rack. When ready to serve, toast the flaked almonds in a pan, until golden. Add plum jam into the pan with 1 tablespoon of water, heat it up and stir to combine it. Brush the cake with plum jam then sprinkle with toasted almonds. Enjoy!
You can swap golden caster sugar for traditional caster sugar or use granulated sugar instead.
Self-raising flour can be replace by plain, all-purpose flour. Simply add 2 teaspoon of baking powder for each 150 g (1 cup) of plain flour.
You can replace plums with apricots, peaches, nectarines or cherries (in the same quantities).
If the cake starts to brown up too quickly during baking, cover the top with some kitchen foil or baking parchment.
Storage: Any leftovers can be stored in the airtight container at room temperature for up to 3 days.Freezing: This cake can be frozen for up to three months. To freeze, wrap the cooled cake in a double layer of clingfilm, followed by a layer of kitchen foil. To thaw, allow the cake to sit at room temperature for 3-4 hours. You can also defrost it in the fridge overnight.