Summer Almond Loaf Cake with Lemon Curd, Ricotta and Blackberries
This wants to be sturdy, like a pound cake, but is actually soft and vulnerable, barely holding itself together. Cut into thick wedges, not elegant fine slices. This is not a cake for the dainty.
Serves 6-8.
Ingredients 15
180 g ground almonds
75 g plain flour (all-purpose flour)
1⁄2 tbsp baking powder
1 tsp ground cinnamon
Pinch salt
200 g unsalted butter, at room temperature
165 g caster sugar (superfine sugar)
55 g brown sugar
3 free-range egg, large, organic
2 tsp vanilla bean paste
1 lemon, zested
250 g blackberries
125 g firm ricotta
250 ml lemon curd, see my recipe
icing sugar (confectioners’ sugar), to dust
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Method 8
Preheat the oven to 180˚C (360˚F). Grease and line a 21 x 11 x 7 cm (8 1/4 x 4 1/4 x 2 3/4 in) loaf (bar) tin with baking paper and leave an overhang on each side so you can easily remove the cake.
Whisk together the , , , and a pinch of .
In the bowl of a stand mixer fitted with the paddle attachment, beat the , , and on medium speed until light and fluffy, about 5 minutes — please don’t rush this step. Fluffy, magic crumb-creating glory happens here.
Scrape down the bowl. Add the , one at a time, beating well after each addition, then mix in the and .
Reduce the speed to low and add the flour mixture. Beat until a uniform and light batter has been achieved — don’t beat for more than a few minutes. Fold half the through and dollop the and 3 tablespoons of the in — you don’t want to mix this through, rough lumps and bumps and blobs is what we want here.
Scrape into the prepared tin and dollop about half the remaining over the top of the batter. Bake in the oven for about 50 minutes or until a skewer inserted into the middle comes out not clean, but with a few moist crumbs attached.
Let cool in the tin for a good 15–20 minutes before gently lifting the cake out and transferring to a wire rack to cool.
Top with the remaining and a scattering of the remaining . Dust with icing sugar to finish. Do not leave any behind.
