Plum, Lemon and Ricotta Cake

Ingredients

• Plums (3–4, halved and stoned)
• 2 tbsp Light soft brown sugar
• 150 g Unsalted butter (Melted, plus extra for greasing the tin)
• 250 g Ricotta
• 230 g Golden caster sugar
• 2 Lemons (Zested)
• 3 Eggs (Lightly beaten)
• 180 g Self-raising flour (Self-raising flour)
• 0.5 tsp Baking powder
• 40 g Hazelnuts (Chopped)
• Crème fraîche (To serve)

Steps

1. 1

   Preheat the oven to 190 °C conventional, 170 °C fan or gas mark 5. Place the halved and stoned plums, cut-side down, in a single layer in a roasting tin.

2. 2

   Sprinkle the brown sugar over the plums and roast for 10 minutes, until softened but still holding their shape. Leave the plums to cool briefly in the tin.

3. 3

   Grease the base and sides of a 20-cm springform tin with butter and line the tin with baking paper.

4. 4

   Put the ricotta, caster sugar and lemon zest in a food processor and beat for 5 minutes. Alternatively, use an electric hand mixer.

5. 5

   Beat in the eggs one at a time, beating thoroughly after each addition.

6. 6

   With the mixer running, slowly pour in the melted butter and beat until fully incorporated.

7. 7

   Add the flour and baking powder and mix briefly, just until combined. Do not overbeat.

8. 8

   Transfer the batter to the prepared springform tin. Press the roasted plums, cut-side up, into the batter and scatter the chopped hazelnuts over the top.

9. 9

   Bake the cake for 50 minutes to 1 hour, until a wooden skewer inserted into the centre comes out clean.

10. 10

    Leave the cake to cool until just warm, or allow it to cool completely. Serve with crème fraîche.

Notes

According to the source, the cake is suitable for freezing. It can be served plain or with crème fraîche; for a particularly indulgent version, the crème fraîche can be flavoured with a little amaretto.

Nutrition per serving

• Dessert
• Cake
• vegetarian
• baked
• Plums
• Lemon
• freezer-friendly