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Plum, lemon and ricotta cake with a slice cut out

Plum, lemon & ricotta cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Enjoy our plum, lemon and ricotta cake on its own, or with a dollop of cream or crème fraîche spiked with a little amaretto for added indulgence

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal473
fat25g
saturates13g
carbs53g
sugars36g
fibre2g
protein9g
salt0.6g
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Ingredients

  • 3-4 plums, halved and stoned
  • 2 tbsp light brown soft sugar
  • 150g unsalted butter, melted, plus extra for the tin
  • 250g ricotta
  • 230g golden caster sugar
  • 2 lemons, zested
  • 3 eggs, lightly beaten
  • 180g self-raising flour
  • 1⁄2 tsp baking powder
  • 40g hazelnuts, chopped
  • crème fraîche, to serve

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.

Recipe from Good Food magazine, September 2021

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A star rating of 5 out of 5.2 ratings
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