Lemon Ricotta Cake

I found a recipe for almond lemon cake with roasted plums whilst browsing the Gourmet Traveller recipe index. It's from Andrew Cibej of VINI - a cosy white brick Italian hole-in-the-wall on the corner of Devonshire and Holt in Surry Hills. The new Sous chef at work was their Sous previously which was a good enough reason as any to go check it out on Friday night. Unfortunately the locals have staked their claim on the tables at this popular little restaurant and arriving 30 minutes after opening, they were only able to offer us a table in the third sitting 3 hours later. Maybe next time.

This cake if made without the addition of ricotta is exactly like the lemon polenta cake which was on the menu at Catalonia which is a Spanish restaurant funnily enough. The recipes for both originated from a River Cafe cookbook no doubt. I actually prefer the ricotta version. By george does it weep fat in the oven but the taste is not so cloyingly sweet as it is without.

A little something on the side, something slightly tart would be the perfect foil for this cake. At Catalonia we would serve it with a scoop of sheep's milk yoghurt sorbet. Here I tried Andrew's version with roasted nectarines instead of plums with a peppered red wine sauce.

Lemon Ricotta Cake
adapted from VINI

225 g unsalted butter
225 g castor sugar
5 g sea salt flakes
3 eggs
225 g almond meal
113 g fine polenta
2 lemons, zested
1/2 lemon, juiced
200 g ricotta
24 g honey

In an electric stand mixer with paddle attachment cream butter with sugar and salt.
Add eggs one at a time, beating well after each until thick.
Mix in almond meal and polenta.
Fold through remaining ingredients.
Bake in a lined 8" cake tin at 160ºC for 1 hour.
Cool to room temperature then refrigerate before slicing.

Sheep's Milk Yoghurt Sorbet

100 g water
150 g liquid glucose
50 g castor sugar
25 g lemon juice
500 g sheep's milk yoghurt

Combine water, glucose and sugar in a small pot.
Bring to the boil, stir to dissolve then refrigerate until cold.
Empty yoghurt into a medium bowl and add the lemon juice and syrup.
Whisk until smooth and churn immediately.