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Bake Club- Plum and Ricotta Crumble Cakes
 Welcome to Bake Club. The first rule of Bake Club is you do not talk about Bake Club. The second rule of Bake Club is YOU DO NOT TALK ABOUT BAKE CLUB. OK Bake Club isn't quite like that, but talk about pressure. The real second rule of bake club is that you can't wimp out and just buy something- you have to bake it. Two people per week for about 20 people. And this week was my first week. The standards are pretty high, but I was happy with my performance- got a good response. It's a recipe I've done a few times from the April Gourmet Traveller. Plum and Ricotta Crumble Cakes Preheat the oven to 180°Ingredients (makes 12) Directions 90g butter 225g caster sugar Finely grated rind of ½ orange 2 eggs 50 ml milk 100g plain flour 80g hazelnut meal 1tsp baking powder 350g ricotta 1 egg yolk 2 blood plums, thinly sliced 20g hazelnuts, roughly chopped Beat 80g butter, 165 g sugar and orange rind in a mixer until pale and creamy (3-4 minutes). Add eggs one at a time, beating well. Scrape down sides and add milk and beat to combine. Stir in flour, hazelnut meal and baking powder. Spoon into 12 buttered cupcake moulds. Smooth tops and set aside. Process ricotta, the egg yolk and 40g sugar in a food processor until smooth and divide among the moulds. Top with plum slices (or any other fruit). Combine chopped nuts, remaining butter and sugar in a small bowl, rub together with your fingers, then scatter over plums. Bake until risen and golden.  related searches : Bake
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