Ricotta, Plum & Almond Cake

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By Team Studio Kitchen

Super easy to make, this is beautifully light lemony ricotta cake studded with juicy tart plums and topped with crunchy sugary spiced almonds. It’s a perfect balance and not too sweet. We like to serve it with some extra poached plums and giant dollop of tangy yoghurt.

 

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

1

Portions

8
servings

Share Recipe

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Ingredients

Servings

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450g ripe plums
175g caster sugar
1 whole lemon, zested
20 ml lemon juice
60 ml mild olive oil
250 Ricotta (drained weight)
2 whole large eggs
225g plain flour
½tsp cinnamon
2tsp baking powder
1tsp salt flakes

ALMOND TOPPING

25g unsalted butter, softened
2tbsp soft brown sugar
 pinch cinnamon
50g flaked almonds
1

To begin… preheat the oven to 180℃. Grease and line a 20cm round springform pan and then lightly dust with plain flour. Cut all the plums in half, discarding the stones.

 

2

For the almond topping… combine softened butter, brown sugar and cinnamon in a bowl, then carefully fold in the almonds. Set aside.

 

3

To make the batter… In the bowl of a stand mixer, mix sugar and lemon zest. Add olive oil, lemon juice, eggs, and ricotta cheese, and mix until a smooth batter forms. Combine flour, cinnamon, baking powder, and salt, then sift the mixture. Gradually add the flour mix to the batter at reduced mixer speed until smooth. Avoid over mixing. Pour the batter into the prepared pan, arrange the plum halves on top, and spoon/scatter the almond mix over the plums.

 

4

To bake... place in the oven for 40-45 minutes. Test the cake with a toothpick, it is ready when it comes out clean.  The top should be crunchy and golden brown.

Allow the cake to cool for 20-30 minutes before removing it from the tin.

 

5

To serve… dust the cake with icing sugar and serve with a giant dollop of yogurt, cream or ice cream.

 

1
0 hours 0 minutes

To begin… preheat the oven to 180℃. Grease and line a 20cm round springform pan and then lightly dust with plain flour. Cut all the plums in half, discarding the stones.

2
0 hours 0 minutes

For the almond topping… combine softened butter, brown sugar and cinnamon in a bowl, then carefully fold in the almonds. Set aside.

3
0 hours 0 minutes

To make the batter… In the bowl of a stand mixer, mix sugar and lemon zest. Add olive oil, lemon juice, eggs, and ricotta cheese, and mix until a smooth batter forms. Combine flour, cinnamon, baking powder, and salt, then sift the mixture. Gradually add the flour mix to the batter at reduced mixer speed until smooth. Avoid over mixing. Pour the batter into the prepared pan, arrange the plum halves on top, and spoon/scatter the almond mix over the plums.

4
0 hours 0 minutes

To bake... place in the oven for 40-45 minutes. Test the cake with a toothpick, it is ready when it comes out clean.  The top should be crunchy and golden brown.

Allow the cake to cool for 20-30 minutes before removing it from the tin.

5
0 hours 0 minutes

To serve… dust the cake with icing sugar and serve with a giant dollop of yogurt, cream or ice cream.

Recipe Tags almond, lemon, plum, ricotta