Vanilla & Almond Plum Layer Cake

Serves: 10 Prep Time: 30 min Cook Time: 60 min

225g unsalted butter, softened, plus extra for greasing

150g golden caster sugar 2tsp vanilla-bean paste

2 medium eggs

220g self-raising flour

½tsp bicarbonate of soda 140g soured cream

2 large oranges, zest and juice 50g ground almonds

6tbsp apricot or peach conserve 200g apricots, plums or peaches, stoned and thickly sliced Frosting: 250g mascarpone cheese 1tbsp icing sugar

75g ricotta cheese

Frosted petals and flowers and fresh rosemary, to decorate

1 Preheat oven to 180C/ Gas 4, and grease and line a deep 20cm cake tin.

2

Cream 175g butter with sugar, ½ vanilla, eggs, flour and bicarb until fluffy. Fold in cream, zest and almonds. Spoon half mixture into tin. 3

Stir conserve into sliced fruit and spread over cake mixture. Cover with remaining cake mixture, level and bake for 40 min. Cover loosely with foil and bake for 20 min more. Cool in tin.

4

For frosting, beat together remaining 50g butter and vanilla, mascarpone, icing sugar and ricotta.

5

Cut cake into three layers, sandwich together with half frosting. Spread rest over top and sides and decorate.