A pretty pink cake with layers of fluffy buttermilk cake, sweet plums and tangy lime curd. Two options for a 2 layer cake or 4 layer cake.
Open can of plums. Place half the plums (6) in a small bowl and set aside. These will be used for the cake. Place the remaining plums and liquid from the tin in a baking dish and sprinkle over 2 Tbsp caster sugar. Place in the oven and bake for 40 min (see note 2). Allow to cool enough to handle. Remove the stones from the plums then, using a blender or food processor, blend the plum flesh and liquid until smooth. Allow to cool completely. Reserve 4 Tbsp for the frosting, the rest can be refrigerated and used on ice cream, porridge, cereal or also nice on a pavlova.
While the plums are baking, make your lime curd using my Homemade Lemon Curd recipe but substituting lemons for limes. Alternatively, you can always purchase a jar of good quality lime curd, or even lemon curd. You will only need 6 Tbsp for the cake the rest can be used in other cakes, on top of ice cream, meringues or delicious in little tarts.