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Almond lemon cake with roasted plums

Almond lemon cake with roasted plums

In this variation of a recipe inspired by London’s River Café, ricotta and honey add textural interest.

“I love Vini’s beautiful almond and lemon cake with roasted plums. Would chef Andrew Cibej share his recipe?"
Jean Denton, Pearl Beach, NSW

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Almond lemon cake with roasted plums

Serves 10
Almond lemon cake
450 gm   unsalted butter
450 gm   caster sugar
6   eggs
450 gm   almond meal
225 gm   fine polenta
4   lemons, finely grated rind only
1   lemon, juice only
400 gm   ricotta
2 tbsp   honey
For dusting:   icing sugar
Roasted plums
12   blood or other red-skinned plums, halved and stones removed
1 sprig   rosemary, leaves removed
300 ml   red wine
200 gm   caster sugar


1 Preheat oven to 160C. Using an electric mixer, beat butter and sugar until pale and creamy, then add eggs one at a time, beating well after each addition. Fold in almond meal, then add polenta, lemon rind and juice. Add ricotta and honey and stir until just combined, trying to keep walnut size lumps of ricotta throughout mixture. Spoon mixture into a lightly greased and baking paper-lined 26cm-diameter cake pan. Bake for 1 hour or until golden and a skewer withdraws clean when inserted. Cool completely in pan.
2 For roasted plums, place plums cut-side up in a roasting tray. In a saucepan, combine 300ml water and remaining ingredients, bring to the boil and pour over plums. Roast for 20-25 minutes or until tender. Remove plums, return liquid to saucepan and slowly bring to the boil. Cook for 30 minutes or until reduced to 1 cup.
3 Dust cake with icing sugar. Serve wedges of cake with plums and syrup to the side.


RECIPE Andrew Cibej, Vini restaurant (edited by Adelaide Lucas) PHOTOGRAPHY Chris Chen STYLING Vanessa Austin


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