Categories: Cake

Ingredients

  • 65g butter
  • 220ml milk
  • 400g plain flour
  • 1 packet (7g) dry yeast
  • 1 egg
  • A pinch of salt
  • Seeds of 1 vanilla bean
  • 65g sugar
  • Ricotta topping
  • 175gms ricotta {homemade recipe here}
  • 50ml low fat cream
  • 65gm muscavado sugar
  • 1kg plums, stones removed, quartered
  • 1 small bunch of thyme
  • Castor sugar for sprinkling

Directions

  1. Pour the milk into a pan, add the butter, place over a medium heat until the butter dissolves into the milk. Allow to cool slightly.

  2. Place flour, yeast, egg, pinch of salt, vanilla bean seeds and sugar int a bowl. Add the warm {not hot} melted milk/butter mixture and mix by hand or with the hook attachment of your mixer until smooth. {Thermomix: Speed 6, 7 seconds, then Knead for 2 minutes. Do not leave machine unattended while kneading}

  3. Cover the bowl with a tea towel and allow the dough to double in size.

  4. Blend the ricotta with the muscavado sugar and cream until smooth and creamy. {Thermomix: Speed 8, 10 seconds. Scrape sides, repeat again}.

  5. Preheat the oven to 175˚C and line a baking tray {30cm x 40cm} with baking parchment.

  6. Dust a working area with flour, remove the dough from the bowl and knead again. Roll out onto the baking tray making sure to cover the whole surface including the corners. {I patted it into place}

  7. Spread the blended ricotta over the dough, and cover it with plum quarters, and a sprinkling of vanilla sugar if desired. Bake for about 30 minutes or until golden brown. Remove from oven, allow to cool, then sprinkle with caster sugar and fresh thyme leaves.

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