serves
8-10
prep
10 minutes
cook
55 minutes
difficulty
Mid
serves
8-10
people
preparation
10
minutes
cooking
55
minutes
difficulty
Mid
level
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Sweet Enough
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G
Watch the full episode here
G
Ingredients
- 115 g unsalted butter, diced
- 180 g (1¼ cups) plain flour
- 2 tsp (8 g) baking powder
- 1 tsp (4 g) salt
- 3 large eggs
- 450 g (2 cups) cottage cheese or ricotta cheese
- 165 g (¾ cup) white sugar, plus 2 tbsp for sprinkling
- 180 g (½ cup) honey, or 105 g (½ cup) light brown sugar
- 680–900 g rhubarb, apricots, plums, bananas or peaches, cut into 1 cm slices
Cooling time: 60 minutes
Instructions
- Preheat the oven to 200°C. Line a 23 cm cake tin or springform tin with baking paper.
- In a small saucepan, melt the butter over medium heat or brown it. In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk the eggs, cheese, ¾ cup sugar and honey until combined.
- Begin to whisk the wet ingredients into the flour mixture and, just before it looks totally combined, add the melted butter and whisk until it is totally combined. The batter will look a little lumpy.
- Using a spatula or wooden spoon, fold in about three-quarters of the rhubarb (of the fruit of your choice). Pour the batter into the cake tin. Scatter the remaining rhubarb and the extra sugar over the top.
- Bake for 45-55 minutes, or until the cake is deeply browned on top, shiny and no longer jiggles in the centre. The cake should appear puffed around the edges and spring back lightly when pressed. Allow the cake to cool completely before slicing to serve.
Photography by Jiwon Kim.
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This recipe comes from Alison's cookbook, Sweet Enough: A Baking Book by Alison Roman, published by Hardie Grant Books.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Enough
