PEACH, RASPBERRY & RICOTTA CRUMBLE CAKE

Prep: 30 mins. Cooking: 1 hr 15 mins + standing + cooling. Serves 8.

220g sour cream

1 tsp bicarb soda

2 cups (300g) plain flour

1 cup (220g) raw caster sugar

160g softened butter

30g almond meal

Finely grated zest of 2 limes

1 tsp vanilla bean paste

1 tsp baking powder

2 eggs

3 ripe peaches, halved and thinly sliced 125g raspberries, plus extra to serve 200g firm ricotta, coarsely crumbled Pure icing sugar, sieved, for dusting

1 Place sour cream and bicarb soda in a large jug; stir to combine, then set aside to foam, about 3 mins.

2 Preheat oven to 180˚C (160˚C fan). Grease and line a 20cm square cake tin. Place flour, sugar, butter, almond meal, lime zest, vanilla, baking powder and ½ tsp salt in a food processor and pulse until crumbly. Transfer 1 cup of mixture to a separate bowl; set aside. Add eggs and sour cream mixture to food processor, pulse until just smooth. Spread half in cake tin, then scatter with half the peaches, half the raspberries, half the ricotta and ⅓ of reserved crumb mixture. Spread remaining sour cream mixture over and smooth top. Top with remaining fruit, ricotta and crumb mixture and bake until golden and an inserted skewer withdraws clean, about

1–1¼ hrs (cover with foil if browning too quickly). Cool in tin 15 mins, then turn onto a wire rack to cool completely. Store in an airtight container for up to 2 days.

3 Just before serving, dust cake with icing sugar. Serve with extra raspberries on the side if you like. #