BBC Good Food Magazine

Plum, lemon & ricotta cake

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In Italy, cake is traditiona­lly eaten for breakfast, and this is one I used to make for guests when I was living on a farm in Tuscany. The ricotta gives it a light, fluffy texture and buttery flavour. Plums add soft sweetness, but the sponge works just as well with raspberrie­s, peaches or cherries. Slice and serve with a dollop of cream or crème fraîche that’s spiked with a little amaretto, or enjoy on its own.

SERVES 8 PREP 10 mins COOK 1 hr 15 mins EASY V ❄ 3-4 plums, halved and stoned 2 tbsp light brown soft sugar 150g unsalted butter, melted,

plus extra for the tin 250g ricotta

230g golden caster sugar 2 lemons, zested

3 eggs, lightly beaten 180g self-raising flour

½ tsp baking powder

40g hazelnuts, chopped crème fraîche, to serve

1 Heat the oven to 190C/170C fan/ gas 5. Arrange the plums cut-side down in a single layer in a roasting tin, sprinkle over the brown sugar and roast for 10 mins until tender but still holding their shape. Leave to cool a little in the tin.

2 Butter the base and sides of a 20cm springform tin and line with baking parchment. Tip the ricotta, caster sugar and lemon zest into a stand mixer and beat for 5 mins, or do this with an electric whisk. Beat in the eggs, one at a time, beating well after each addition. With the motor running, slowly pour in the butter, beating until fully combined. Add the flour and baking powder, and quickly mix just to incorporat­e – don’t over-beat. Spoon into the tin, then press the roasted plums on top, cut-side up, and sprinkle over the hazelnuts.

3 Bake for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. Leave to cool until just warm, or fully cool. Serve with crème fraîche.

PER SERVING 473 kcals • fat 25g • saturates 13g •

carbs 53g • sugars 36g • fibre 2g • protein 9g •

salt 0.6g

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