Grease and flour an 8-inch spring form pan or round cake pan and preheat oven to 350 degrees F.
In a large bowl add eggs and sugar. Whisk well until the mixture is pale yellow and frothy.
Whisk in olive oil; milk; vanilla extract and finely grated lemon zest.
In a separate bowl, sift together all-purpose flour; almond flour; baking powder and salt.
Gradually add the flour to the egg mixture and whisk to incorporate. Switch to a rubber spatula to stir in the last bit of flour. The batter will be quite thick and will therefore stick to the whisk.
Scrape the batter into the prepared pan and smooth it out with the spatula.
Cut the plums in half and remove the pit. Slice each half into 3 or 4 wedges, depending on the size of the plums used.
Arrange the plum slices over the batter. Top with sliced almonds.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and wait about 10 minutes before removing the sides of the pan. Let cool completely before serving dusted with powdered sugar.
Notes
Be sure to use ripe plums which will release some of their juices while baking. Avoid using overly ripe, mushy plums.
Try increasing the number of plums and cover the entire surface of the cake with sliced plums for an extra juicy, jammy cake!
This recipe works well with other stone fruits such as peaches or apricots or even with apples or pears.
The batter is quite thick, this is normal. Be sure to use a spatula to spread the batter in the pan.
For extra almond flavor, try adding 1/2 tsp of almond extract to the batter.
Keep leftovers in an airtight container at room temperature for up to 3 days.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.