• Preheat oven to 175°C fan.
• Grease and fully line an 18cm (6 inch) tin.
• Arrange the plums in a circle inside the tin making sure they are laying flat.
• Beat the butter, sugar and lemon zest together in the bowl of a stand mixer with the paddle attachment until pale, light and fluffy. This will take about 5 minutes.
• Add one of the eggs one at a time, scraping down the bowl to make sure it is fully incorporated.
• Mix the almonds, baking powder and salt together in a medium bowl.
• Add half the dry ingredients and mix well and then add half the lemon juice.
• Beat in the second egg.
• Add the rest of the dry ingredients followed by the rest of the lemon juice and then gently fold in the marzipan if using.
• Gently spoon the mixture over the plums being careful not to disturb them. Smooth the top and then bake in the centre of the oven for 50-60 minutes until a skewer comes out clean. Cover the top of the cake loosely with foil after about 30 minutes to prevent burning.
• While the cake is baking make the syrup by placing the honey, the lemon juice to taste and zest into a small pan. Melt and then simmer for 10-15 minutes or until the syrup is thick enough to coat the back of a spoon. Reserve 2-3 of the sprigs of thyme for decoration and add the rest of the sprigs to the syrup and allow to infuse for 3-5 minutes off the heat.
• Allow the cake to cool in the tin then turn out onto a serving plate spoon the syrup over the cake and garnish with the thyme and some chopped almonds if desired.

Louismann