Upside-down plum, thyme and almond cake - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• Cake
• 2 medium plums washed and sliced into 6-8 wedges
• 125 g unsalted butter, softened
• 140g caster sugar
• Zest of one lemon
• Juice of 1/2 lemon
• 2 large eggs
• 175g ground almonds
• 30-40g finely diced marzipan - optional
• 1/2 tsp (2.5g) baking powder
• 1/4 tsp (1g) fine salt
• Lemon thyme syrup
• 100ml honey
• Juice of 1/2- 1 lemon
• 6-8 sprigs of washed thyme