This moist sponge cake, studded with wedges of juicy plums, makes the perfect dessert
Makes 15 squares
75g unsalted butter, plus extra for greasing 200g white chocolate
125g light muscovado sugar 3 medium organic eggs
175 self-raising flour 250g ricotta cheese 65g caster sugar 1 organic egg yolk 1 tsp vanilla extract 300g plums, stoned & cut into wedges
Step 1) Preheat the oven to 190˚C/375˚F/Gas 5. Grease and line the base and sides of a shallow baking tin measuring about 28cm by 20cm. Break the white chocolate into pieces and melt with the butter.
Step 2) In a separate bowl beat together the muscovado sugar, whole eggs and flour to make a paste. Stir in the melted chocolate mixture. Spread into a prepared tin.
Step 3) Beat the ricotta with the caster sugar, egg yolk and vanillia extract, and spoon over the top of the chocolate mixture. Use the end of a round bladed knife to marble the two mixtures together. Bake for 20 minutes.
Step 4) Scatter the plums over the top and bake for a further 25 minutes until set in the centre. Leave to cool in the tin before cutting into squares and serving.
Recipe by Joanna Farrow
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