Heat oven to 180C. Grease & line a 23cm spring form cake tin. Halve, stone and slice the plums.
Beat the butter and sugar until pale, light and fluffy.
Add the eggs, lemons zest and beat well. Fold in flour and milk gently, then stir in the almonds.
Spoon the batter into the tin and lay the plum slices on top. Sprinkle with brown sugar and place in the oven. Bake for 45-50 minutes.
In a small saucepan melt the jelly, sugar and grape juice, then brush over the cake as it comes out of the oven.
Remove cake from oven and allow to cool until you are able to handle it, then remove from the tin (if the cake cools in the tin the sugar juice from plums will make the cake stick to the tin).
Serve with mascarpone.Chef's note:
Substitute plums for peaches or any other stone fruit.
Reprinted with permission of Sasko.