1. Heat oven to 180°C (160°C fan). Line a 23cm springform pan with baking paper. Grease paper and sides of pan.

2. Halve, stone and slice plums.

3. Combine butter and 140g caster sugar in the bowl of an electric mixer and beat until light and fluffy. Beat in eggs and lemon rind. With mixer on low speed, alternately add flour and milk, beginning and ending with flour. Stir in almonds. Spoon mixture into pan.

4. Layer plum slices on top, overlapping slightly. Sprinkle over 1 tablespoon sugar. Bake for 55 minutes, or until a skewer comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on a rack.

5. In a small pan, combine redcurrant jelly with cassis and 2 tablespoons water. Stir over medium-low heat for 5 minutes, or until it is a syrupy glaze. Brush over cake and allow to set before serving. Return cake to pan to transport to picnic.

Recipe Loukie Werle
Photography William Meppem
Styling Kirsty Cassidy