Fig, burrata & prosciutto tartine
Use larger slices of sourdough in these tartines for an impressive-looking lunch or starter that's deceptively easy
Plum, lemon & ricotta cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 3-4 plumshalved and stoned
- 2 tbsp light brown soft sugar
- 150g unsalted buttermelted, plus extra for the tin
- 250g ricotta
- 230g golden caster sugar
- 2 lemonszested
- 3 eggslightly beaten
- 180g self-raising flour
- 1⁄2 tsp baking powder
- 40g hazelnutschopped
- crème fraîcheto serve
Nutrition: Per serving
- kcal473
- fat25g
- saturates13g
- carbs53g
- sugars36g
- fibre2g
- protein9g
- salt0.6g
Method
step 1
Heat the oven to 190C/170C fan/ gas 5. Arrange the plums cut-side down in a single layer in a roasting tin, sprinkle over the brown sugar and roast for 10 mins until tender but still holding their shape. Leave to cool a little in the tin.
step 2
Butter the base and sides of a 20cm springform tin and line with baking parchment. Tip the ricotta, caster sugar and lemon zest into a stand mixer and beat for 5 mins, or do this with an electric whisk. Beat in the eggs, one at a time, beating well after each addition. With the motor running, slowly pour in the butter, beating until fully combined. Add the flour and baking powder, and quickly mix just to incorporate – don’t over-beat. Spoon into the tin, then press the roasted plums on top, cut-side up, and sprinkle over the hazelnuts.
step 3
Bake for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. Leave to cool until just warm, or fully cool. Serve with crème fraîche.
