Plum, almond & ricotta cake…

It’s British plum season, which in my book, is very good news! I grew up with a Victoria plum tree in my garden and spent many an early Autumn roped into picking its ripe fruit. They run rings around the tasteless supermarket, year round varieties! If you can get your hands on some gorgeous British plums, then I highly recommend that you give this plum, almond & ricotta cake a go…

It’s amazingly moist due to the inclusion of ground almonds in the cake batter and has a seam of plum jam running through the middle. I unfortunately had to resort to shop bought plum jam, luckily Bon Maman does a good one, but if you’re super organised you could make your own jam too.

I bought these beauties from Polly at Urban Larder and then returned within a few hours with the finished cake for her counter :)…

To make it you’ll need…

250g pot of ricotta

140g butter, melted

4 eggs

225g caster sugar plus 1tbsp for the top of the cake

250g SR Flour

200g ground almonds

4 tbsp plum or apricot jam

5 plums, quartered

Handful of flaked almonds, toasted

Icing sugar to dust

Preheat the oven to 160 degrees and grease and line the bottom of an 8 inch/ 20cm cake tin.

Beat together the ricotta, melted butter, eggs and sugar in a large bowl. Fold in the flour and ground almonds and that’s your cake batter made…easy!

Spoon half of the cake mix into the prepared tin. Blob the jam out as evenly as possible over the surface…

and then cover with the remaining batter. Carefully smooth the top and arrange your plum halves on the top, before sprinkling with sugar…

Bake for 1 and a half hours until the cake is golden and the plums have started to caramelise…

Leave it to cool for a few minutes before removing it from the tin and letting it cool completely. For the finishing touches, scatter the toasted almonds over the top of the cake, dust with icing sugar and there you have it, a delicious autumnal cake…

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