1. Preheat the oven to 350°F.
  2. Line a 9-inch cake pan, or a spring-form pan, with a full sheet of parchment paper, folding the paper down over the sides of the pan. Arrange the sliced plums on the bottom of the pan decoratively. Place the plums very close together, even overlapping. Sprinkle the brown sugar over the plums.
  3. Melt 2 tablespoons of Kerrygold Salted Butter, then gently pour it over the plums and sugar evenly. Place the pan in the hot oven to bake for 12 minutes. Remove the pan from the oven, and allow to cool slightly.
  4. In the bowl of a stand mixer, or a large bowl with an electric hand mixer, cream the remaining 8 tablespoons of Kerrygold Salted Butter with the granulated sugar until pale yellow, about 4 minutes.
  5. Add the honey, orange zest, vanilla extract, and beat on medium speed until combined. Add the eggs one at a time, and beat for 2-3 minutes. Add the yogurt and whole milk, beat for another 2-3 minutes. The mixture may look a bit curdled, but it will be fine.
  6. Add the flour, salt, and baking powder all at once, and beat for 1-2 minutes until the flour is fully combined and the mixture is creamy and thickened.
    Carefully pour the batter over the plums, so as not to disturb the pattern. Use an offset spatula or butter knife to smooth out the batter evenly on top.
  7. Bake for 45-50 minutes, until the top is golden brown, and a toothpick comes out clean.
    Allow the cake to cool for 10 minutes. Then, place a large serving plate on top of the cake pan, and invert the pan, then lift to release the cake. Gently peel off the parchment paper, and allow the cake to cool completely before serving.
  8.  Prepare the honey orange whip cream. Place the whipping cream, honey, and orange in the bowl of a stand mixer fitted with the whisk attachment, or use a large mixing bowl and an electric hand mixer (or whisk by hand). Beat until thickened with soft peaks.
  9. Spoon the cream over the cake just before serving, then sprinkle with chopped pistachios.
    Refrigerate any leftover cake for up to 3 days.

Recipe by Lion’s Bread