Ingredients for 8-10 people (for a 26 cm diameter cake tin): - For the cake base:250 g plain Flour (Italian type 1)100 g almond flour50 g sugar100 g butter , cold (plus a knob for the greaseproof paper)15 g baking powder½ tsp salt1 egg - For the filling:500 g fresh sheep’s milk ricotta1 tbsp cane sugar1 small glass Vin Santo del Chianti D.O.C.½ untreated lemon , the grated peel8 plums , ripe and sweet
To prepare the cake base: put the two types of flour, the sugar, baking powder and salt into a large bowl. Add the butter, cut into small pieces, and rub all the ingredient between your fingertips until the mixture resembles coarse breadcrumbs. Add the beaten egg and rub in again, then put the mixture in the fridge. In the meanwhile prepare the filling: push the ricotta through a sieve into a bowl, add the sugar, Vin Santo and grated lemon peel. Stir vigorously until smooth and creamy. Line the cake tin with greaseproof paper and grease it with the butter; tip just over half of the crumble mixture in and press it down with your hands to compact it and form the cake base. Add the ricotta cream and distribute it evenly over the bottom. Wash the plums and pat them dry; cut them in half, remove the stones, arrange them on top of the ricotta and cover them with the remaining crumble mixture. Bake the cake in a preheated oven, at 180 °C, for roughly 35-40 minutes, until golden brown. Before removing it from the tin, let it cool down well.