1. Preheat the oven to 180°C (350°F). Thoroughly grease a 25cm cast-iron skillet* or a baking tin of similar size and line it with parchment paper if desired. Set aside.

2. Wash, dry, and pit the Damson plums. Toss them with the brown sugar and cinnamon, then set them aside.

3. For the batter, mix the butter and both types of sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the spelt flour with baking powder, salt, and lemon zest – add this mixture as well as the milk to the large bowl and mix until just combined. I usually use a rubber spatula for this.

4. Transfer the batter to the prepared skilled/baking tin and spread it evenly. Arrange the plums evenly distributed on top and press them slightly into the batter. Finally, sprinkle the sliced ​​almonds over the plums and bake the cake in the preheated oven for about 42-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 30 minutes or so and cover it with some aluminum foil if the edges are browning too quickly. Remove the cake from the oven and let it cool down completely on a wire rack. If desired, dust the cooled cake with some confectioners’ sugar and serve with whipped cream or vanilla sauce.