The wonderful 100th edition of the Dutch Delicious magazine featured several recipes for tray bakes that all looked amazing. I immediately fell for the lovely and gorgeous ricotta cake with thyme and summer fruits.
Because I found the original 24 portions a bit too much, I decided to bake a smaller version of that cake. In a small rectangular cake pan I made this delicious little ricotta cake. Light and creamy because of the ricotta, and with the subtle sweetness and gorgeous colors of the nectarines and raspberries. This is an ideal little summer cake for two that will be gone in seconds.
This cake lends itself to all kinds of variations. You can replace the nectarines by apricots or peaches, or add a handful of blueberries. Instead of regular thyme, you can use lemon thyme, rosemary or leave the herbs out completely. I’m guessing this cake would also be delicious in autumn with apple pieces or perfectly ripe pears and a pinch of cinnamon.
In the original recipe this cake is drizzled with a sugar glaze, but I simply dusted it with a generous amount of icing sugar.
2 tbsp (35 g) butter
1/3 cup (70 g) sugar
seeds from ½ vanilla bean (or a drop of good vanilla essence)
1/3 cup (80 g) ricotta
½ cup (60 g) self-raising flour
1 tsp lemon zest, grated
1 tsp thyme leaves
1 large nectarine, in segments
2 tbsp (30 g) raspberries
extra: cake pan, size 4 x 6 inch (10 x 15 cm)
1. Preheat the oven to 350F (180C). Line the cake pan with baking paper.
2. Beat the butter, sugar and vanilla until creamy. I find this easiest to do in a food processor, but a hand mixer will work fine too. Add the egg and mix in the ricotta.
3. Sift the flour over the batter and then mix in with the lemon zest and thyme.
4. Pour the batter in the prepared baking pan. Place the fruit on top and push them a bit into the batter.
5. Bake the cake for about 25 min., or until golden brown and done. Raise the oven temperature the last few minutes if your cake still looks very pale.
6. Let the cake cool down. Serve generously dusted with icing sugar.