Preheat fan oven to 160C/320F or conventional oven to 180C/350F. Grease and line the base of a 8x8 square cake tin with parchment paper.
Place the ground almonds, plain flour, caster sugar, light brown sugar, baking powder, cinnamon, ginger, allspice and salt into a large mixing bowl. Whisk to combine.
2 ½ cups almond flour, 1 cup all purpose flour or gluten free all purpose flour, ¾ cup caster sugar, ½ cup light brown sugar, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground allspice
In a separate bowl, whisk the eggs with the melted butter, vanilla extract and almond extract.
¼ teaspoon fine sea salt, 4 medium eggs, ⅞ cup unsalted butter
Add the wet ingredients to the dry ingredients.
Stir the wet and dry ingredients together until just combined.
Add the diced plums to the cake batter and stir throughout until evenly distributed.
2 teaspoons vanilla extract, 4 medium plums
Pour the mixture into the prepared tin and spread out. Scatter or arrange the plums over the top, followed by the flaked almonds.
½ teaspoon almond extract, ¼ cup flaked almonds
Bake for 60-70 minutes until a cake tester inserted into the centre of the cake comes out clean.
Leave to cool in tin for 30 minutes before removing. Can serve warm or cool completely on a wire rack.