This gorgeous recipe comes courtesy of the team at Fresh As and The Caker Jordan Rondel, beautiful flavours with a signature Caker look and texture, best garnished with Fresh As Garnish and/ or seasonal fresh flowers. Serves 12.
NB: A note from our decorators, when using fresh flowers in your decorating wrap the cut stems with floral tape, to prevent sap from seeping into your cake.

INGREDIENTS

150g Butter
150g Caster Sugar
1 tsp Vanilla extract
3 Organic Eggs
100g Flour (or spelt flour)
30g Ground Almonds
70g fine Desiccated Coconut
2 tsp Baking powder
1/2 Cup Unsweetened Greek Yoghurt
Juice & Zest of 2 Limes
5 large ripe plums, halved & stones removed

Fresh As Cream Cheese Icing 
150g Butter
100g Cream Cheese
1 Packet Fresh As Icing Mix (we recommend Plum)

METHOD

Pre-heat the oven to 180C fan bake. Line a 23cm cake tin with baking paper, (cut your paper slightly larger than your tin for the signature crinkled sides and The Caker look).
In the bowl of an electric mixer cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition. In 2 lots, add in the flour, ground almonds, coconut and baking powder. Add the yoghurt and lime zest and juice. Stop your electric mixer once all the ingredients are combined, do not over mix. Pour the batter into the tin and press the plum halves down into the mix lightly with a spoon. Bake for approx 40mins, until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for around 10mins before turning onto a cooling rack.

Icing method Beat the butter and cream cheese until creamy (an electric mixer is ideal). Add your Fresh As Icing mix and beat until smooth and thick. Pipe or smooth your icing over your cake and garnish with a Fresh As garnish choice, toasted coconut flakes and fresh flowers (if using).