Spelt, Ricotta and Plum Cake with Macadamia Brittle

Spelt and Ricotta cake with Plums, White Chocolate Cream Cheese Icing, Shortbread and Salted Rosemary Macadamia Brittle 

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Spelt and Ricotta Cake

160g softened butter

2 large eggs

160g spelt flour

2 tsp. baking powder

80g honey

80g castor sugar

170g ricotta

¼ cup ground almond or coconut flour

1 tsp vanilla bean paste

7 tinned black doris plums

 

White Chocolate icing:

210g white chocolate, roughly chopped

180g cream

125g cream cheese

1 tsp vanilla bean paste

 

Salted Macadamia and rosemary brittle

¾ cup sugar

3 tbsp. water

½ cup crushed raw macadamias

Small sprig of rosemary, leaves removed

Flakey sea salt

 

To finish

4 pieces of shortbread, crumbled

rose petals

Rosemary sprigs

 

Pre-heat the oven to 160c. Grease and line two 20 cm cake tins.

Cream the butter for a couple minutes or until light and creamy. Add the eggs one at a time, beating well after each addition for about 2 minutes or until the mixture comes together (it will look curdled at first but it will come together. Add the flour and baking powder, then the honey, sugar, ricotta, ground almonds and vanilla. Beat until everything is just combined, don’t over mix. Dive between the 2 tins. Break up the plums and place over the top of the cake batter.  Bake in the oven for about 25 minutes or until a skewer inserted comes out clean. Leave to cool before turning out onto a wire rack.

 

To make the icing, place chocolate in a bowl. Heat cream until just boiling then pour over the chocolate. Whisk until everything is melted. Place in the fridge for 30 minutes. Beat the cream cheese for a couple minute or until no lumps remain. Add the white chocolate mixture and beat for a couple minutes, until light and fluffy. Spread 1 half of the icing on- top of one of the cakes. Place the second cake on and spread with the second half of the icing.

 

To make the macadamia brittle, line a oven tray with baking paper.  In a saucepan, combine sugar and water.  Stir over low heat for 2-3 minutes, until sugar dissolves.  Bring to boil on high heat.  Reduce the heat to low and simmer, without stirring for 5-8 minutes or until golden.  Remove from the heat and stir in the macadamias and rosemary. Spread out onto the baking paper and sprinkle over your desired amount of salt. Leave to set, then snap into small shards. Set aside.

 

Sprinkle the crumbled shortbread over the cake. Arrange the brittle shards over the top and decorate with rose petals and rosemary sprigs. Serve. 

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