Brandy Plum Cake By René Redzepi And Nadine Levy Redzepi

Ingredients

• 12 small plums, halved, or 8 large plums, cut into wedges
• 10 pitted prunes
• 120 ml Armagnac or brandy
• 220 gm softened butter, plus extra for greasing
• 470 gm caster sugar, plus extra for dusting
• 1 fat juicy vanilla bean (my favourite is Tahitian vanilla bean), seeds scraped
• 3 eggs
• 300 gm double cream
• 350 gm plain flour
• 12 gm (3½ tsp) bicarbonate of soda
• To serve: fresh summer fruit