RHUBARB & RICOTTA CRUMBLE CAKE

Serves 10–12

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)

CRUMBLE

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.