Plum and ricotta crumble cakes

AT A GLANCE

  • Serves 12 people

The beauty of these cakes lies in their adaptability. You can use almonds or pistachios instead of hazelnuts. And if you can't get plums, scatter the cakes with frozen berries or with slivers of apple instead. These little cakes are perfect served warm with a pot of tea.

  • 90 gm softened butter
  • 225 gm raw caster sugar
  • ½ an orange, finely grated rind only
  • 2 eggs
  • 50 ml milk
  • 100 gm (2/3 cup) plain flour
  • 80 gm hazelnut meal
  • 1 tsp baking powder
  • 350 gm ricotta
  • 1 egg yolk
  • 2 blood plums, thinly sliced
  • 20 gm hazelnuts, coarsely chopped
01   Preheat oven to 180C. Beat 80gm butter, 165gm sugar and orange rind in an electric mixer until pale and creamy (3-4 minutes), then add eggs one at a time, beating well after each addition. Scrape down sides of bowl, add milk and beat to combine. Stir in flour, hazelnut meal and baking powder, then spoon into 12 buttered and floured 165ml-capacity metal moulds. Smooth tops and set aside.
02   Process ricotta, egg yolk and 40gm sugar in a food processor until smooth, divide among moulds. Top with plum slices and set aside.
03   Combine chopped hazelnuts with remaining butter and sugar in a small bowl, rub together with your fingertips then scatter over plums. Bake until risen and golden and a skewer withdraws clean (25-30 minutes). Cool cakes in moulds for 5 minutes, run a small knife around sides of moulds and carefully remove cakes. Cool on a wire rack. Cakes will keep for up to 3 days stored in an airtight container.

Recipe:

EMMA KNOWLES

Photography:

AMANDA MCLAUCHLAN

Styling:

EMMA KNOWLES AND GERALDINE MUNOZ

FEATURED IN

Apr 2009

Apr 2009

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