Serves 10–12

Country Style - - COUNTRY COOK -

This is a cake in­spired by the leftover crum­ble, ri­cotta and roasted rhubarb I of­ten have in the fridge af­ter a week­end of cook­ing classes and lunches. It takes very kindly to im­pro­vi­sa­tion, so use what­ever fruits you have to hand and your own crum­ble recipe if you pre­fer. There are a few stages to this cake — pre­pare them all be­fore you start mak­ing the cake. This cake is very moist and de­li­cious warm with ice-cream, a big dol­lop of yo­ghurt or cream (or eaten cold for break­fast!). 300g firm ri­cotta* 1 or­ange, rind finely grated, juiced 5 ex­tra-large eggs 250g rhubarb stalks, cut into 1.5cm lengths 1 ta­ble­spoon bal­samic vine­gar 200g raw al­monds 220g un­salted buttt­ter, at room tem­per­a­ture 1 cup raw caster sugar ½ cup self-rais­ing flflour, sifted pinch of fifinely ground sea salt 1 ta­ble­spoon ic­ing sugar mix­ture, to dust vanilla ice-cream or Greek-style nat­u­ral yo­ghurt, to serve (op­tional)


50g raw al­monds 50g plain flflour 50g cold un­salted buttt­ter, cut into small pieces 50g raw caster sugar pinch of fifinely ground sea salt 1 ta­ble­spoon maple syrup (golden syrup or honey also work well) Place ri­cotta, or­ange rind and 1 egg in a bowl. Mix with a fork un­til well com­bined and smooth. Set aside at room tem­per­a­ture un­til re­quired. Com­bine rhubarb, bal­samic vine­gar and 1 ta­ble­spoon of or­ange juice in a bowl. Set aside at room tem­per­a­ture un­til re­quired. To make crum­ble, place al­monds in a mor­tar and pound with a pes­tle un­til coarsely crushed. Place flflour and but­ter in a bowl. Us­ing your fifin­ger­tips, rub but­ter into flflour un­til mix­ture re­sem­bles coarse bread­crumbs.

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