30 g butter softened
3 Tbsp soft brown sugar
1 Tbsp plain flour
1 Tbsp maple syrup
400 g firm ricotta cheese
1 vanilla pod, seeds scraped (or 1 tsp vanilla bean paste)
2 eggs, lightly beaten
½ tsp ground cinnamon
creme fraiche (or thickened cream) to serve
Orange syrup plums
50 g caster sugar
finely grated zest and juice of 1 orange
6 firm, plums (or nectarines or peaches), halved and quartered
- To prepare plums, place sugar, orange zest and juice in a medium saucepan. Bring to a simmer, stirring to dissolve the sugar. Add plums, cover and cook gently for 5-10 minutes until tender; the cooking time will depend on the ripeness of the plums. Remove plums with a slotted spoon. Simmer poaching liquid for 3-4 minutes or until reduced by about half.
- Meanwhile, preheat oven to 200°C. Butter a 18-20cm baking dish or cake tin. Place butter, sugar, flour and maple syrup in a bowl and beat with electric beaters until smooth. Gently stir in ricotta, vanilla and eggs until combined.
- Spoon into prepared tin, smooth the top and sprinkle lightly with cinnamon. Bake for about 25 minutes or until light golden and puffed up; it’s fine for the top to still have a very slight wobble. Rest for 3 minutes.
- Serve cut into wedges, accompanied by plums and orange syrup and a dollop of crème fraîche.