175g unsalted butter
175g caster sugar
3 large eggs
225g self raising flour
1 tsp baking powder
2 tsp vanilla extract
100g ground almonds
85g soured cream
Mix ingredients together well until fully combined then divide the mixture evenly between two sandwich tins. Half 6 plums and add cut side up to one of the tins. Bake at 180C/160C fan/gas 4 for 45 minutes or until a skewer comes out clean.
For the crumble, rub 50g ground almonds, 50g plain flour, 50g caster sugar and 50g unsalted butter together until it forms large crumbs. Then bake on a baking tray for 15 minutes in the same oven as above.
Leave all components to cool fully.
Spread 50g of plum jam onto one of the cakes then sandwich both together. Next whip 300ml of double cream to soft peaks then spread on the top of the cake.
Finally sprinkle over the crumble topping onto the cream and enjoy!
I took this cake to my Clandestine Cake Club event and it went down a treat. Check out your local group here: http://clandestinecakeclub.co.uk/
