Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson

This makes a huge cake so if you want to halve it simply decrease the pan size to 20cms.

Crumble Topping
1 cup walnuts
½ cup brown sugar
½ cup plain flour
½ tsp ground cinnamon
60g cold unsalted butter cut into small chunks

Pulse the walnuts in a food processor until coarsely chopped. Set aside.

Cream the butter and brown sugar and then mix in the walnuts, cinnamon and flour. Place in a bowl and refrigerate while making the cake.

300g butter
300g caster sugar
2 tsp grated lemon rind
4 eggs
400g self-raising flour
1 tsp baking powder
1 cup milk
350g well drained ricotta cheese
8 fresh (or tinned) plums, sliced

Pre-heat oven to 180°C and prepare a 28cm cake tin.

Cream the butter, sugar and lemon rind together in a bowl until light and fluffy. Add the eggs and mix until well combined.

Add the sifted flour and baking powder alternately with the milk to make a soft batter. You may not need to use all the milk.

Spoon half the batter into the greased and lined tin. Crumble over the ricotta and half of the reserved crumble mixture, then top with half the plum slices. Gently spoon the remaining batter over the fruit. Top the cake with the remaining plum slices, then sprinkle the top of the cake with the remaining crumble.

Pop in the oven and cook for 60–75 minutes or until the cake tests cooked when a skewer is inserted into it. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.

Dust the top of the cake with icing sugar just before serving.


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