This fluffy, tender, cardamon and cinnamon-scented cake is a great way of using abundance of fresh and juicy plums when in season. Plus, it tastes fantastic. What more do you want?
I love the warm, bold and floral aroma of freshly ground cardamon but if you’re not a big cardamon fan, just leave it out – the cake will still be delicious. Also, other juicy stone fruits (peaches, apricots, nectarines or cherries) work well in this versatile recipe.
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Ingredients
- 215 g all purpose flour
- 100 g room temperature unsalted butter
- 3 medium eggs (or 2 large ones)
- 150 g caster sugar
- 400 g plums
- 200 g ricotta
- 1/2 tsp cinnamon
- 1/2 tsp cardamon
- zest of one unwaxed lemon
- 1 tsp lemon extract (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp milk (optional)
- 1 tbsp demerera sugar
- pinch of salt
Ingredients
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Instructions
- Preheat the oven to 175°C (350°F). Line a 23cm (9") springform pan with baking parchment and lightly butter it. Sift together the flour, baking powder, soda, salt and spices into a bowl.
- Using a hand or stand mixer, beat the softened butter at medium speed until light and fluffy, about 2 minutes. Add the sugar and beat for 2-3 more minutes. Be sure to scrape the sides of the bowl so all of the mixture is incorporated. Beat in the eggs, one at a time, each one thoroughly beaten in before the next is added, to allow the creamed butter/sugar mixture to most effectively retain its trapped air. Add the lemon zest and lemon extract and beat for 2 minutes at medium speed, until the mixture is very light.
- Turn the mixer speed to low and slowly add the ricotta, followed by the flour mixture. Beat just until incorporated. If the mixture feels too thick, add 1-2 tbsp of milk.
- Spoon batter into prepared pan, spreading evenly. Arrange the plums on top, pressing them down slightly into the batter. Sprinkle one tbsp of demerera sugar on top.
- Bake the cake for about 40 minutes, or until the skewer inserted comes out clean. Let the cake cool on a rack before releasing the sides of the springform.
Omg yum!! What an amazing way to use plums! Love your photos too (:
Thank you so much! It’s autumn summed up in a dessert 🙂