Plum, lemon & ricotta cake
- Esther Clark
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Serves 8
Easy
Prep: 10 mins
Cook: 1 hr and 15 mins
A star rating of 4.9 out of 5.12 ratingsRate
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Enjoy our plum, lemon and ricotta cake on its own, or with a dollop of cream or crème fraîche spiked with a little amaretto for added indulgence
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
-
1⁄2 tsp baking powder
-
40g hazelnuts
chopped
-
crème fraîche
to serve
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Nutrition: Per serving
- kcal473
- fat25g
- saturates13g
- carbs53g
- sugars36g
- fibre2g
- protein9g
- salt0.6g
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Method
-
step 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.
-
step 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.
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step 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.
Recipe from Good Food magazine, September 2021
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A star rating of 4.9 out of 5.12 ratings
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