This is an unpretentious cake, a humble crumb cake with a creamy ricotta filling and jammy plums under a blaket of buttery almond crumbs.
Keyword crumb, pound cake, ricotta
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 8- 10 people
For the cake
For the filling
1small glass of vinsanto, or your favourite dessert wine
grated zest of ½ organic lemon
Preheat oven to 180°C (350°F).
In a large bowl collect the flour, the almond flour, the sugar, the baking powder and the salt. Add the butter, cut into small pieces. Rub all the ingredients with your fingers until you get fine crumbs, almost like sand.
Add a beaten egg and work again all the ingredients with the tips of your fingers, until your get coarse crumbs. You do not need to make a ball of dough. Stop when you get coarse crumbs that stay together when squeezed in your hand. Set aside.
Now prepare the filling. Scoop the ricotta into a bowl. Add a little glass of vinsanto, the sugar and the grated zest of half a lemon. Whisk energetically until you get a smooth cream.
Line with parchment paper a 26-cm round cake pan. I usually butter the pan, too, so I can stick the parchment to the edges: it will be easier when it comes to making a nice cake.
Now spoon a little bit more than half of the crumbly dough on the bottom of your pan, and press it with the palm of your hands to make the crust.
Pour the ricotta on top, and spread it with a spatula.
Pit the plums and arrange them on top of the ricotta.
Now crumble the dough that was left on top.
Bake for about 40 minutes, until pale golden and set.
Remove from the oven and let it cool down for about 15 minutes before transferring it into a plate. Eat warm, or stash in the fridge for a few hours.