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(recipe page 66)

Plum, Lemon and Ricotta Cake (gf)

Simple and delicious, this is a gorgeous moist cake with little dabs of ricotta, ruby plums and almonds.

750-gram tin black doris plums, drained, halved and pitted (see Cook’s note)
150 grams butter, at room temperature
1 packed cup brown sugar
finely grated zest 1 lemon
1 teaspoon vanilla extract
2 large eggs, at room temperature
150 grams firm ricotta
½ cup brown rice flour
1 teaspoon baking powder
½ cup ground almonds (almond meal)
⅓ cup flaked almonds
icing sugar for dusting

EQUIPMENT: Grease a 24cm shallow round baking dish or springform cake tin and fully line with baking paper.

Preheat the oven to 180°C.

Place the plums cut side down on kitchen towels to remove excess moisture.

Beat the butter, sugar, lemon zest and vanilla together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the ricotta and beat on low speed until just combined. Using a large metal spoon, fold in the combined rice flour, baking powder and ground almonds. Spoon the batter into the dish or tin and smooth the top. Arrange the plums on top then scatter over the

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To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and met