RHUBARB & RICOTTA CRUMBLE CAKE
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.