Little Festive Summer Stone Fruit and Ricotta Cakes
Sweet new season stone fruit and tart craisins combine beautifully in these healthy little cakes. The addition of yoghurt, olive oil and crumbled ricotta keeps them moist. For a gluten-free option, simply replace the flour with gluten-free flour. If peaches are out of season, apples are a great substitute.
Makes 12 – 15
Prep and cook time 35 minutes
1/2 cup (60g) almond meal
1 cup (160g) wholemeal self-raising flour
1/4 cup (55g) brown sugar
1 teaspoon ground cinnamon
2/3 cup natural yoghurt
1/4 cup (60ml) extra virgin (240g) olive oil
1 teaspoon vanilla bean paste
4 peaches, nectarines or apricots or combination, peeled, 3 diced and 1 thinly sliced into 12 half-moon shapes
½ cup craisins or dried cranberries
1 cup (240g) firm ricotta, gently crumbled
2 tablespoons brown sugar, extra
2 tablespoons almond meal, extra
- Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole 1/3-cup capacity muffin tin.
- Combine almond meal, flour, brown sugar and cinnamon in a large bowl.
- Whisk yoghurt, olive oil, vanilla and egg in a small bowl until pale and fluffy.
- Pour yoghurt mixture over flour mixture and stir until just combined. Gently fold in diced summer stone fruit, craisins and ricotta.
- Spoon the mixture into prepared muffin ten muffin cases. Top each cake with a reserved peach slice. Sprinkle over combined extra brown sugar and almond meal.
- Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
- Cool in muffin pan for 10 minutes before transferring to a wire rack. Serve warm.