Syrup

1. Preheat the oven to 180C/350F and greaseproof your cake tin.
2. To make the syrup, place the water, sugar and ground cardamom into a saucepan on medium heat, until the sugar has dissolved, and the syrup has simmered for approximately 3 minutes.
3. Add the passionfruit pulp and allow to simmer for a further 3 minutes until slightly thickened.
4. Pour the syrup into your cake tin and smooth out evenly across the base of your tin.
5. Lay the sliced plums down into the syrup around the entire base of your cake tin. Set aside.

Cake

1. Meanwhile, place the butter and sugar into a bowl and beat until combined, approximately 2 minutes with a hand beater.
2. Add the eggs and whip until well combined and fluffy, a further 2 minutes with a hand beater.
3. Toss in the Greek yogurt and vanilla extract and fold until well combined and smooth.
4. Add the almond flour, polenta, plain flour, baking soda and baking powder to the wet ingredients and fold through until the batter is smooth.
5. Pour the cake batter on top of the plums and spread out evenly, tapping the base of the cake tin to ensure bubbles have been removed from the batter.
6. Place in the oven and bake for 50 minutes or until golden brown on top and a skewer comes out clean in the center.
7. Remove and allow to cool for 5 minutes before inverting onto a plate.
8. Allow to cool.
9. Slice and serve with a spoonful of whipped cream or Greek yogurt.
10. Dig in!