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For my cake you will need :

2 1/2 cups Self Raising Flour, sieved
1 cup brown sugar
1 cup melted butter or margarine, whichever you prefer
3 eggs, beaten
1/2 cup mashed ricotta
1 teaspoon bicarbonate of soda
1/2 teaspoon nutmeg
Juice of one orange topped with strained tea to make one cup
Grated zest of an orange
100g prunes soaked overnight in
2 tea bags and I used Clipper Green Tea with Ginko, Blackcurrant flavour
100g walnuts, roughly chopped

Make a concentrated cup of tea using 2 tea bags. Soak the prunes overnight.
Drain the prunes and keep the tea aside.
Mix the sifted flour, sugar, ricotta, nutmeg and orange zest together in a large bowl. stir until he mixture looks consistent but do not rub the ricotta in.
add the eggs.
Chop the prunes and walnuts.
Measure the orange juice and top up with the tea to make 1 cup.
Melt the butter or margarine. Remove from heat. Stir in the juice and tea. Mix. Add the bicarbonate of soda.
Add the liquid to the flour mixture and use a metal spoon to stir in. do not over mix.
Add the beaten eggs. stir, do not overmix.
Finally add the fruit, give it a stir and pour the batter into a prepared dish.
Bake at 160C for 30 minutes.

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While it is in the oven, prepare the crunchy ricotta topping:

1/2 cup ricotta
1 cup plain flour
50g prunes, cut up I small pieces
50g walnuts, chopped
1/2 cup soft brown sugar
1/2 teaspoon nutmeg
Grated rind of one orange

Rub the ricotta into the flour. add all the other ingredients and stir.
If you are going to add this topping, sprinkle it on after 35 minutes of baking the cake, Return the cake to the oven for another 25 minutes.

 

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