Grease or nonstick spray, for the pan

300 grams all-purpose flour (2 1/2 cups), more for the pan

10 grams baking powder (2 teaspoons)

3 grams baking soda (1/2 teaspoon)

3 grams salt (1/2 teaspoon)

2 grams cinnamon (1 1/2 teaspoons)

2 grams cardamom (1 teaspoon)

2 grams ground ginger (1 teaspoon)

3 large eggs

200 grams granulated sugar (1 cup)

1 1/4 cups olive oil

1 cup plus 2 tablespoons good quality honey, more to taste

3/4 cup dry red wine

2 teaspoons grated fresh ginger

1 1/2 pounds ripe yellow plums

1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish

Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.

In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.

In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.

Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.