Coffee, Almond & Plum Swiss Roll

Coffee, almond and plum... What are your opinions on this flavour combination?
It is strange, I grant you. Strange, but by no means unheard of, although all the recipes I stumbled across during my (very) brief Google search seem to be of German origin. Of course, it being a strange combination, I had to try it. Luckily, we have, at the moment, an abundance of plums.
I decided to make a coffee and almond flavoured Swiss roll with a whipped cream and plum filling. The responses were... well, varied, to say the least. My mother outright rebelled at the idea of putting anything fruit in a coffee sponge, but she quite enjoyed the result. My brother pronounced it 'yuck' at first bite, although I’m still not sure whether it was him 'rebelling' at the lack of butter cream or genuine dislike. Others pronounced it delicious. My sister, upon taking the first mouthful, immediately put down her fork, pronouncing it was 'not for me!' And I? Well, I quite liked it. I loved the sweetness of the sponge and the contrasting bitter coffee, the slight crunch of almonds, the smooth sweetened  fresh cream, and the sharp notes of plum cutting through it all, leaving you wanting to taste it all over again... but then, I’ve always liked strange flavours. I’ll just throw the recipe out here, and leave it up to you to decide, if you do feel intrigued enough to attempt it. It’s rather simple, made with minimal ingredients and with a minimal cooking time.

COFFEE, ALMOND AND PLUM SWISS ROLL:

SPONGE:
3 eggs
3oz (75g) Caster Sugar
3oz (75g) Self-Raising Flour
2oz (50g) Ground Almonds
2tbsp Coffee granules dissolved in 1tbsp boiling water

FILLING:
Whipping Cream (About one small tub)
Approximately 2tbsp Icing sugar, according to one's taste.
4-5 Plums, chopped. (The plums I used were quite small, being garden plums. If the plums you use are bigger, simply reduce the amount.)

METHOD

1. Whisk eggs and sugar until pale and frothy.
2. Add in the coffee, making sure its cooled.
3. Gently stir in flour and ground almonds, taking care not to knock all the air out of the mixture.
4. Pour into a lined Swiss roll tin.
5. Bake at Gas Mark 6 for 7-9 minutes, no more otherwise it will be dry and crack when rolling.
6. Remove from oven and let cool completely.
7. To make the filling, whip the cream with the sugar until it just about holds its shape. Retain a little to decorate, fold chopped plums  into the rest.
8. Spread onto the Swiss roll sponge, and then roll up gently.
9. Decorate with cream rosettes and flaked almonds if one so wishes, or simply dust with icing sugar.

Best of luck, and DO let me know your opinions!