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Plum, orange and ricotta cake
Author: Claudia Brick
Ingredients
  • 320 g ricotta drained (ideally firm ricotta)
  • 250 g caster sugar
  • 2 teaspoons vanilla essence or paste
  • 3 large eggs
  • zest 1 orange
  • 130 g melted butter
  • 120 g flour
  • 50 g almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5-6 ripe plums quartered and stoned
  • 1/4 cup flaked almonds to top
  • additional 2 tablespoons caster sugar
Instructions
  1. Preheat the oven to 170°C.
  2. Grease and line a 20cm cake tin.
  3. In the bowl of a stand mixer or with an electric beater, beat together the ricotta, vanilla, sugar and orange zest.
  4. Slowly whisk in melted butter
  5. Beat in eggs, one at a time.
  6. In a separate bowl, mix together the flour, almond meal, baking powder and salt to get rid of any lumps. Gently fold the dry ingredients into the egg mix until just combined.
  7. Pour into baking tin. Top with plums cut side up, scatter with flaked almonds and sprinkle caster sugar evenly over the top.
  8. Bake 45 min - 1 hour, until only just cooked through in the centre – a skewer inserted into the centre should still have crumbs. It will continue to cook as a it cools, and is better slightly under done than over.