220 gmsour cream1 tspbicarbonate of soda300 gm (2 cups)plain flour220 gm (1 cup)raw caster sugar160 gmsoftened butter30 gmalmond mealFinelygrated rind of 2 limes1 tspvanilla bean paste1 tspbaking powder2eggs3ripe peaches, halved and thinly sliced125 gmraspberries, plus extra to serve200 gmfirm ricotta, coarsely crumbledFor dusting:pure icing sugar, sievedVanilla-lime syrup330 gm (1½ cups)caster sugar1vanilla bean, split, seeds scrapedJuiceof 3 limes, finely grated rind of 1½
Stir sour cream and bicarbonate of soda in a jug to combine and set aside to foam (2-3 minutes; mixture will increase in volume).
Preheat oven to 180C. Pulse flour, sugar, butter, almond meal, lime rind, vanilla, baking powder and ½ tsp sea salt in a food processor until crumbly. Transfer 1 cup of mixture to a separate bowl and set aside. Add eggs and sour cream mixture to food processor, pulse until just smooth, then spread half in the base of a 20cm square cake tin buttered and lined with baking paper. Scatter with half the peaches, half the raspberries, half the ricotta and one-third of the reserved crumb mixture. Spread remaining sour cream mixture over and smooth top. Scatter with remaining peaches, raspberries, ricotta and crumb mixture and bake until golden and an inserted skewer withdraws clean (1-1¼ hours; cover with foil if cake begins to brown too much). Set aside to cool in tin (15 minutes), turn onto a wire rack to cool completely, then dust with icing sugar. Peach, raspberry and ricotta crumble cake will keep stored in an airtight container for 2 days.
Meanwhile, for vanilla-lime syrup, stir sugar, vanilla and 200ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook to infuse (5 minutes). Remove from heat, stir in lime juice and rind, transfer to a jar, set aside to cool and refrigerate to chill.
Serve cake with vanilla-lime syrup and extra raspberries.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.