Benjamina Ebuehi’s plum and brown butter cake recipe | The sweet spot

A sandwich cake with a brown buttercream and jammy plum filling

Of all the stone fruit, I find plums to be a little underrated, but I love them, not least because they’re pretty versatile and work especially well in cakes. Here, I’ve cooked them with ginger until softened for a quick, jammy filling. Brown butter in the buttercream is the not-so-secret ingredient that makes everything taste infinitely better, bringing warming, caramel flavours to the buttery cake.

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