Autumnal Ricotta Plum Crumble Cake with Classic Creme Anglaise

This recipe is like a cake and a crumble all in one - so when you’ve got cake and crumble cravings all at once, this is the perfect hybrid recipe for you. The ricotta vanilla almond sponge is so light and fluffy, I feel like I need to add ricotta to every cake sponge I make from now on. The sweet, tender plums stay lovely and juicy while a crunchy almond crumble topping adds more sweetness and texture. A classic creamy vanilla creme anglaise is so easy to make and pairs perfectly with the cake, but a dollop of creme fraiche or scoop of ice cream would also be delicious. Recipe adapted from Esther McClark.

(Serves 8-10 £0.79 per serving)

1. Preheat the oven to 170C fan/190C.
2. Slice 5-6 plums in half and add to a bowl with 2 tbsps golden caster sugar and the juice of a lemon. Mix well and set aside.
3. Line a 20cm round cake tin with parchment.
4. Melt 150g unsalted butter and set aside to cool slightly.
5. Make the crumble topping by adding 50g ground almonds, 50g plain flour, 50g golden caster sugar and 50g cold, diced unsalted butter to a small bowl. Rub together with your fingertips until a crumb forms then put in the fridge until ready to use.
6. In a stand mixer or using electric beaters, beat together 250g ricotta with 230g golden caster sugar for at least 5 mins until pale and creamy. With the mixer still running, slowly pour in the melted butter, mixing all the time.
7. Add 1 tsp vanilla extract and 3 large beaten eggs a little at a time, then fold through 180g self raising flour, 1/2 tsp baking powder, 1/2 tsp salt, the zest of two lemons and 50g flaked almonds until just combined.
Spoon the batter into the prepared tin and arrange the plums on top, cut side up. Sprinkle over the crumble topping and add extra flaked almonds.
8. Bake for 50 mins to 1 hour until golden on top and a skewer comes out clean. Cover with foil if it is becoming too dark during baking.
Serve with creme anglaise, ice cream or a dollop of creme fraiche and enjoy.