200 g butter, at room temperature
200 g golden caster sugar
175 g plain flour
1 tsp baking powder
90 g almond meal
100 ml buttermilk
3 tbsp flaked almonds
100 g butter, softened
140 g icing sugar, plus more for dusting
3- 4 dark purple plums
150 ml sloe gin
30 g golden caster sugar
- Heat the oven to 170C/fan 150C. Cream the butter and sugar until they are light and fluffy, then beat in the eggs one by one, adding a tablespoon of flour after the first egg. Fold in the flour, baking powder and almond meal followed by the buttermilk. Spoon the mixture into two buttered and lined 18 cm loose-based sponge tins and sprinkle the almonds over the surface of each tin. Bake for 30-35 minutes, or until the cakes are risen and golden, then cool on wire racks.
- Meanwhile, beat the butter for the filling until it's light and creamy and beat in the icing sugar to make a butter cream. Tip the plums into a pan with the sloe gin and sugar and cook them together until the plums just soften but hold their shape. Scoop out and cool the plums. Reduce the liquid to a syrup.
- Sandwich the cakes together with some of the syrup and the butter cream. Decorate with the plums, a few more almonds and a drizzle of the syrup.