Recipe: Megan Priscott | Photography: Brydie Thompson
I love crumbles. They are comforting, hearty and perfect on a cold winter’s night. But don’t limit yourself to crumbles for a dessert. Some stewed apple and boysenberries topped with crumble for lunch is quite acceptable. Top it with half a litre of whipped cream, sit back and bathe in sated satisfaction. After a portion of crumble there’s no room for soup or a sandwich anyway!
This huge cake is really impressive! Place it on a glass stand on the kitchen bench and show your friends what a domestic goddess or kitchen king you are. (Or give us a call at RedKitchen, and we can make it for you. Claim it as your own; you have the recipe.)
Note: This recipe makes a really large cake. For a smaller version use a 20cm tin and halve the recipe.
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 the topping while making the cake.
8 tinned plums, sliced or quartered
300g caster sugar
2 tsp grated lemon rind
400g self-raising ﬂour
1 tsp baking powder
1 cup milk
350g well drained ricotta cheese
Pre-heat oven to 180°C and prepare a 28cm cake tin.
To make the cake, 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 crumb 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 crumble.
Pop in 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.