mixed berry and ricotta crumble cakes
Looking back through the magazines (so far I’ve made my way through the 2005 – 2010 issues) it’s amazing how much food photography, styling and the food we eat has changed during the 7 year period. Have you noticed this as well?
This recipe for plum and ricotta crumble cakes caught my eye and wouldn’t you know it, the recipe is available online after all. As it’s the middle of winter, plums aren’t in season here so I did as the recipe suggested and used some mixed frozen berries to top the cakes. I took the cakes into work and they were soon demolished.
I took one home for later and by the time I got round to tasting the cake it was a few days old and past its prime. I cut the cake in half, saving a bit for later as I always do and had it with a cup of tea. I found the cake a bit dry and when I reread the recipe I noticed they suggested eating the cake warm from the oven. I zapped the remaining cake in the microwave for 10 seconds and the warm cake was a revelation.
If you do get the chance to make these little cakes, please follow their suggestion to serve them warm as it makes them exceptionally yummy.
Just flew back from Brisbane this morning and the plane came in over Sydney Harbour. What a view! The sky was blue and ferries were making their way across the Harbour to Circular Quay. From my window seat I could clearly make out cars as they drove along the Sydney Harbour Bridge and I could see the Opera House as well. It was an absolutely spectacular Sydney day.
See you all again on Wednesday,