• Preheat oven to 160C (320F). Line an 18-21cm (7-8 inch) spring-form cake tin with a large piece of baking paper to cover the bottom and sides (this will ensure the liquid at the bottom of the cake doesn't seep out of the tin while baking).
• Drizzle melted butter over the base of the cake tin and spread it evenly using a pastry brush. Scatter over brown sugar (or muscovado sugar). Arrange sliced peaches on top in a circular pattern.
• In a medium-sized electric mixing bowl, cream butter, sugar (or honey), and lemon zest until thick, fluffy and pale. Beat in eggs, one by one, making sure they are fully incorporated after each addition.
• Gently fold in flour, almond meal, baking powder and lemon juice until well incorporated and batter is smooth (be careful not to over-mix).
• Pour batter over top of peaches and roughly smooth out the top. Bake for 45-50 minutes or until cake is light golden and springs back when lightly pressed in the centre. Place on a wire rack for a few minutes to cool slightly.
• Place a serving plate on top of the cake tin, then holding both plate and cake tin firmly together (use a tea-towel to avoid burning your hands) and carefully invert/ turn upside-down in one smooth motion – the cake will drop onto the plate. Release cake spring latch, remove sides and base of cake tin and peel off baking paper.
• Allow to cool for about 10 minutes, during which time you can make your passionfruit syrup.

For the passionfruit syrup:

• Boil the pulp from the passionfruit with 1 tablespoon honey or sugar for a few minutes in a small pot, or microwaving on high for a minute until hot and syrupy.

To serve:

• Drizzle the passionfruit syrup over the cake once it's rested for 10 minutes. Serve while still warm or at room temperature, with a dollop of cream.