Black Doris Plum, Amaretti, Mānuka Honey Cake

1. Preheat the oven to 170C fan bake. Line 2 x 22cm cake tins with baking paper.
2. In the bowl of an electric mixer, cream the butter, sugar, honey and vanilla until pale, light and fluffy.
3. Beat in the eggs one by one.
4. Gradually add in the almond flour, flour, baking powder and salt and mix until just combined. By hand, fold through the yoghurt, followed by the crushed amaretti cookies.
5. Evenly divide the batter between the 2 cake tins and spread out to the sides. Dot in the plum halves and press them down lightly into the batter.
6. Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
7. Allow the cake to cool for around 10 minutes in the pans before turning out onto a cooling rack.
8. Meanwhile, make the icing. In the bowl of an electric mixer, combine the butter with the sugar, honey and vanilla and beat on high until seriously light and fluffy.
9. Gradually add the cream cheese. Do not overdo this step.
10. Once the cakes are completely cool, transfer one layer to your serving plate and ice this layer. Carefully place the other layer on top and ice neatly.
11. Decorate with some freeze-dried plum pieces, dollops of honey, a scattering of crushed cookies and flowers if using.
12. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

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