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Cooking
Plum & Ricotta Almond Cake
· 6 servings
Marinate the plums
Pit and halve the plums, then place them in a bowl. Add vanilla sugar and brandy for extra flavour and aroma. Stir well and set aside to rest while you prepare the batter.
Make the ricotta base
Put the ricotta in a mixing bowl and add the cane sugar, vanilla sugar and freshly grated orange zest. Using the paddle attachment (flat beater), mix everything together well.
Add the wet ingredients
Gradually mix the egg yolks into the ricotta mixture (set the whites aside for whipping), followed by the cooled melted butter. Mix thoroughly each time so everything comes together into a smooth batter.
Combine the dry ingredients
In a separate bowl, mix the plain flour, ground almonds, baking powder and a pinch of salt. Gently fold this dry mixture into the ricotta batter.
Get ready to bake
Whisk the egg whites into stiff peaks using a balloon whisk. Preheat the oven to 170 °C. Grease the cake tin thoroughly with oil and dust it with flour.
Fold in the whipped whites
Gently fold the whipped egg whites into the batter in small batches using a spatula. The egg whites give the cake its light, airy texture, so handle them carefully to avoid knocking out the air!
Assemble the cake
Pour the finished batter into the prepared tin. Arrange the marinated plums evenly on top, cut side up. Sprinkle everything with flaked almonds. You can add an extra sprinkle of cane sugar and a pinch of cinnamon.
Bake until golden
Bake the cake in the preheated oven for about 40–50 minutes. The centre may still look slightly moist, and that's fine. It will firm up beautifully once cooled, staying perfectly moist inside.
Finishing touches and serving
Let the baked cake cool completely in the tin. Before serving, dust it lightly with icing sugar if you like. It's delicious on its own or with a spoonful of soured cream or a dollop of whipped cream.