1. Preheat your fan oven to 170°C.
2. In a large bowl, whisk together the olive oil and sugar until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the almond flour, self-raising flour, baking powder, lemon zest and a pinch of salt. Mix until smooth.
4. Line the base of a springform tin with baking paper and grease the sides.
5. Pour in the batter and bake for 20 minutes. Meanwhile, slice the plums (skin on) into wedges. After 20 minutes, take the cake out of the oven, gently press the plum slices into the top, and bake for another 40 minutes or until a skewer comes out clean.
6. Let the cake cool completely. In the meantime, make the caramel: pour the maple syrup into a bowl and slowly whisk in the olive oil until thick and glossy. Season with a pinch of coarse sea salt.

Serve: Cut the cake into 10–12 slices. Serve with a spoonful of whipped crème fraîche and a drizzle of olive oil caramel. Perfect as a summery dessert or a treat any time of day.