Ricotta, Almond and Black Doris Plum cakes with Orange Blossom, White Chocolate and Cream Cheese Icing

Ricotta, Almond and Black Doris Plum cakes with Orange Blossom, White Chocolate and Cream Cheese Icing 

80g butter softened

50g castor sugar

20g brown sugar

2 egg, separated

100g almond meal

20g cornflour

1 tsp orange zest

1 tsp orange blossom water

100g ricotta

4 tbsp sour cream or unsweetened yogurt

pinch salt

6 whole tinned black doris plum, cut into halves (stone removed) 

For the icing:

1 1/2 cups compound white chocolate drops 

3/4 cup cream

6 ounces cream cheese 

1 1/2 tsp orange blossom water

Instructions:

To make the cake:

Pre-heat oven to 160c. 

Cream the butter with the caster sugar and brown sugar until it’s airy and light in colour, continue while adding the egg yolk one by one (only add  after the previous yolk has been combined), mixed till it’s smooth and creamy. Start adding the almond meal, cornflour and lemon zest and then add the ricotta cheese and sour cream. Mix till it’s well combined set aside. Whip the egg whites with the salt just a little over soft peaks stage and then fold it into the cake batter gently.

line a cupcake tray with paper liners and place a half plum, cut side down, in the bottom in each case. Divide the batter between each cupcake case on top of the plum.

Bake for 20 minutes till a skewer inserted in the middle comes out with moist crumbs and the cake is golden and aromatic.

Let the cake cool completely before frosting it.

For the icing:

Place the chocolate in a heat proof-bowl and pour over the cream. Place in the microwave 30 seconds at a time stirring after each until its all melted and smooth. Let cool to room-temp. 

In the mean time, beat the cream cheese until smooth with the orange blossom water, then beat in the cooled white chocolate mixture. Beat for 5 minutes and it should have fluffed up and be a lighter texture. Pipe onto the cooled cupcakes and serve with toppings of your choice.