Categories: Cake
Ingredients
- 65g butter
- 220ml milk
- 400g plain flour
- 1 packet (7g) dry yeast
- 1 egg
- A pinch of salt
- Seeds of 1 vanilla bean
- 65g sugar
- Ricotta topping
- 175gms ricotta {homemade recipe here}
- 50ml low fat cream
- 65gm muscavado sugar
- 1kg plums, stones removed, quartered
- 1 small bunch of thyme
- Castor sugar for sprinkling
Directions
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Pour the milk into a pan, add the butter, place over a medium heat until the butter dissolves into the milk. Allow to cool slightly.
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Place flour, yeast, egg, pinch of salt, vanilla bean seeds and sugar int a bowl. Add the warm {not hot} melted milk/butter mixture and mix by hand or with the hook attachment of your mixer until smooth. {Thermomix: Speed 6, 7 seconds, then Knead for 2 minutes. Do not leave machine unattended while kneading}
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Cover the bowl with a tea towel and allow the dough to double in size.
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Blend the ricotta with the muscavado sugar and cream until smooth and creamy. {Thermomix: Speed 8, 10 seconds. Scrape sides, repeat again}.
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Preheat the oven to 175˚C and line a baking tray {30cm x 40cm} with baking parchment.
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Dust a working area with flour, remove the dough from the bowl and knead again. Roll out onto the baking tray making sure to cover the whole surface including the corners. {I patted it into place}
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Spread the blended ricotta over the dough, and cover it with plum quarters, and a sprinkling of vanilla sugar if desired. Bake for about 30 minutes or until golden brown. Remove from oven, allow to cool, then sprinkle with caster sugar and fresh thyme leaves.