Preheat oven 170°C.
Grease and line two 8 inch cake tins with baking paper.
In a medium sized bowl sift together the flour, baking powder, salt and add the almond meal gently mix together and set aside.
Place the eggs and sugar in the bowl of an electric mixer and beat until light and fluffy.
Slowly add in the olive oil until the mixture is incorporated well.
Add in the dry ingredients alternately with the Greek yoghurt and mixing until well combined.
Pour the batter into the prepared pans and spread the batter out evenly, lightly tap the pans to remove any air pockets.
Bake for about 35 minutes or until cooked when tasted with a skewer.
Let the cakes cool for about 10 minutes in tins before cooling on a wire rack.
Preheat oven to 180°C.
Line a baking sheet with parchment paper.
Place plums cut side up on sheet.
Sprinkle with the brown sugar, ginger and orange zest.
Bake until soft and some juices run off, about 15 minutes or until golden juicy brown.
CREAM CHEESE ICING:
Beat the icing sugar and butter together in mixer with the paddle attachment until the mixture comes together and is well combined.
Add the cream cheese and beat until light and fluffy about 5-8 minutes.
Level the cakes after they have cooled.
Place one of the cakes on a cake stand and spread with the plum jam, top with some cream cheese icing and place the other sponge on top.
Place the rest of the icing on top and gently spread over cake not to close to the edges.
Top with the roasted plums and enjoy!