1. Preheat the oven to 160ºC, gas mark 3. Grease and line a 900g loaf tin with non-stick baking parchment.
2. Place the flour and ground almonds in a large bowl, then add the butter, sugar, eggs and almond extract. Using an electric mixer, beat the ingredients together for 4-5 minutes until the mixture is pale and fluffy.
3. Add the chopped plums and stir through the mixture with a spatula, until evenly distributed. Spoon the cake mix into the prepared tin and bake for 1¼–1½ hours or until cooked and a skewer inserted into the centre comes out clean. Turn out onto a wire rack and leave to cool completely.
4. Just before serving, warm the jam and sieve it, then brush the sieved jam generously over the top of the cake. Arrange the plum wedges over the top and brush again with the jam. Scatter the toasted almonds over and serve immediately.