When time is limited, but you really need something everyone will love, look no further. If it has to be tasty but quick, impressive but easy, here’s a cake for you – and them – one that ticks all those boxes.
Serves: 10 – 12
Time: Just under two hours
Equipment: 20cm/8” loose bottomed round cake tin with reasonably high sides
- 200g/7oz Ricotta
- 115g/4oz butter, melted
- 3 eggs, beaten
- 175g/6oz golden caster sugar
- 150g/5.5oz self-raising flour
- 50g/1.75oz polenta (If not available, use 200g/7oz SR flour and reduce baking powder)
- ½ tsp baking powder
- 150g/5.5oz ground almonds
- 6 tbsp (around 100g/3.5oz) plum or apricot jam
- 4 – 6 plums (depending on size), quartered – I used halves from a jar, but took care to dab off the syrup
- 30g/1oz demerara sugar
1. Pre-heat oven to 180C / Fan 160C / 350F / Gas 4. Butter and line the base of the tin with parchment paper.
2. In a bowl, beat the Ricotta, butter, eggs and sugar together, then sift and fold in the flour plus polenta, baking powder and ground almonds.
3. Spoon half the mixture into the tin then blob half of the jam over this. Cover with the remaining batter.
4. Arrange the plums on the top and sprinkle over the demerara sugar.
5. Tap the tin on the work surface a couple of times to release any air and to spread the mixture in the tin. Bake for around 60 – 65 minutes – until risen and golden. The plums should have shrivelled a little and become caramelised.
6. Leave the cake to cool a little then remove to cool fully on a wire rack.
7. To glaze the cake, warm the remaining jam with a tbsp. water (20 – 30 seconds in a microwave should do it.) If necessary sieve the jam to remove any bits then brush it over the cake.
Below are some other nice ones that you might want to try: