Sim­ple ri­cotta

NZ Lifestyle Block - - Farmhouse Kitchen -

YOU CAN use fresh milk, or su­per­mar­ket-bought milk for this recipe. Check that the vine­gar has not been wa­tered down – some of the cheaper brands are not all vine­gar. method Pre­pare a damp­ened dish­cloth-lined colan­der be­fore you be­gin – boil the cloth to ster­ilise it. Heat the milk to 80°C, then take the pot off the heat and add the vine­gar slowly. Stir very, very slowly, so the stir­rer is hardly mov­ing. If you stir too fast you will make a slush in­stead of a sep­a­ra­tion of curds and whey. Once you have a solid curd and le­mon juice-look­ing whey, pour it all through

the lined strainer and leave it to go cold. method Beat the but­ter, le­mon zest and sugar un­til light and fluffy. Add the vanilla, then the eggs one at a time, beat­ing well in be­tween. Add the flour slowly and care­fully fold in. Add the ri­cotta and milk and fold in again. The mix­ture will be a bit grainy and thick, too thick to pour but able to be spread. Line a cake tin with bak­ing pa­per and smooth some of the mix­ture over the bot­tom. Cut the plums into wedges and place ran­domly on the raw cake mix­ture, then sprin­kle the brown sugar over the top. Dob the rest of the mix­ture over the plums. It doesn’t mat­ter if it is not fully cov­er­ing the fruit. Sprin­kle the re­main­ing brown sugar over the top. Bake at 175°C for 40 min­utes. Let the cake cool in the dish, then cut into squares when cold.

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