Plum, Lemon and Ricotta Cake (gf)
Simple and delicious, this is a gorgeous moist cake with little dabs of ricotta, ruby plums and almonds.
750-gram tin black doris plums, drained, halved and pitted (see Cook’s note)
150 grams butter, at room temperature
1 packed cup brown sugar finely grated zest 1 lemon 1 teaspoon vanilla extract
2 large eggs, at room temperature
150 grams firm ricotta ½ cup brown rice flour 1 teaspoon baking powder
½ cup ground almonds (almond meal)
⅓ cup flaked almonds icing sugar for dusting
EQUIPMENT: Grease a 24cm shallow round baking dish or springform cake tin and fully line with baking paper.
Preheat the oven to 180°C.
Place the plums cut side down on kitchen towels to remove excess moisture.
Beat the butter, sugar, lemon zest and vanilla together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the ricotta and beat on low speed until just combined. Using a large metal spoon, fold in the combined rice flour, baking powder and ground almonds. Spoon the batter into the dish or tin and smooth the top. Arrange the plums on top then scatter over the almonds.
Bake for 25 minutes then cover the top loosely with foil. Bake for a further 20-25 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin and dust with icing sugar to serve. MAKES 1 CAKE
COOK’S NOTE: Use ripe, fresh fruit when in season – cherries, apricots, peaches and nectarines are also perfect.