Vanilla & Almond Plum Layer Cake with Ricotta Frosting · Bonne Maman

Ingredients

• 225g unsalted butter, softened
• 150g golden caster sugar
• 2 tsp vanilla bean paste
• 2 medium eggs
• 220g self-raising flour
• 1/2 tsp bicarbonate of soda
• 140g soured cream
• Zest of 2 large oranges
• 50g ground almonds
• 6tbsp Bonne Maman Mirabelle Plum, Apricot or Peach Conserve
• 200g ripe apricots, plums or peaches, stoned and thickly sliced
• 250g carton mascarpone cheese
• 1 tbsp icing sugar
• 75g ricotta cheese