Nectarine, Fig and Ricotta Cake

Moist and scrumptious rustic crumb topped fruit cake celebrates the end of summer in a very delicious way.

• Ready In: 1 hr 24 mins
• Serves: 10

Ingredients

• 3  ripe nectarines
• 150  g figs, ripe (plus a few pieces to garnish)
• 1⁄2 lemon, juice and zest
• 200  g plain flour
• 1  teaspoon baking powder
• 150  g caster sugar
• 1⁄2 teaspoon sea salt
• 100  g  ground almonds
• 150  g butter, chopped
• 1  teaspoon vanilla extract
• 2  eggs
• 200  g sour cream
• 250  g ricotta cheese
•  icing sugar, for dusting

Directions

1. Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
2. In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
3. Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
4. Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
5. Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
6. Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
7. Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.