1. Start with the streusels. Add the brown sugar, flour, and ground cinnamon to a bowl and mix to combine. Add the cold butter in pieces and work it with your fingers into the sugar and flour until you get different-sized streusels. Finally, add the chopped walnuts and mix to combine. Place in the fridge until needed.

2. For the cheesecake filling, mix cheesecake with brown sugar and vanilla extract – set aside until needed.

3. Wash and dry the Damson plums. Halve the plums, remove the stones, then quarter the halved plums. Add together with the brown sugar to a bowl and mix to combine. Set aside.

4. Preheat the oven to 190°C (375°F). Line a 20cm (8 inches) round baking tin* (with a loose bottom) with baking parchment and grease lightly. Set aside.

5. For the cake batter, add the soft butter and sugar to a large bowl and mix for 2-3 minutes until light and fluffy. Add the eggs one after another and mix well after each addition. Add vanilla extract and lemon paste and mix in. In a separate bowl, mix flour with baking powder and salt. Add together with the milk to the large bowl and fold in – do not overmix the batter.

6. Transfer about half of the batter to the prepared baking tin and spread evenly. Spoon about half of the cheesecake filling on top and spread into an even layer as well. Next, distribute half of the plum pieces and streusels evenly on top of the cheesecake filling. Repeat the layers with the remaining batter, cheesecake filling, plums, and streusels. Bake the cake for about 60-75 minutes – you want the streusels to have a nice color. Take out of the oven and let cool down completely in the baking tin.