150g unsalted butter, melted
1 cup caster sugar
½ cup ricotta
½ tsp ground cinnamon
1 ½ cups self-raising flour
1 cup plum slices (about 2 large plums)
½ cup Beerenberg Apricot Jam
This loaf cake recipe is so good and so easy, needing only a quick melt and mix before going into the oven. You can swap the plums with any soft seasonal fruit. And if you like, the ricotta could be substituted with plain yogurt.
Preheat oven to 180C and line a greased loaf tin with baking paper. Place the butter, sugar, eggs, ricotta and cinnamon in a bowl and whisk to combine. Gently fold through the flour and then the fruit. Spoon mixture into loaf tin and bake for 1 hour, or until a skewer comes out clean from the cake’s middle.
Remove from the oven and set aside to rest for a moment while you heat the jam. Do this in a small saucepan on high, stirring regularly until the jam thins and begins to bubble. Brush liberally over the still hot cake and set aside to cool completely.