Roasting the fruit first really brings out its flavour. Almond meal is used in the cake batter and flaked almonds add crunch to the baked topping, a little crunchy hit which really pushes this simple cake into special territory.
Preheat oven to 180°C.
To roast the plums, gently toss them with lemon zest and juice, sugar and the vanilla bean in a ceramic dish and allow to sit for 10 minutes. Roast for 15 minutes until slightly softened.
To make the cake, combine the flour, self-raising flour, almonds and baking powder. In another bowl, cream the butter and sugar until pale and fluffy, then add the eggs one at a time. Fold in the dry ingredients.
Spread the cake mix over the base of a lined 26 cm springform cake tin. Spread the roasted plums and the blackberries on top, reserving the juices. Bake for 30 minutes or until cooked around the edge and still a little soft in the middle. Reduce the oven to 160°C.
Melt the butter, brown sugar, orange zest and juice and add the flaked almonds. Pour the mix over the cake and bake for another 20 minutes. Serve with a little reserved plum syrup drizzled over the cake.