Big City, Little Kitchen

I so enjoyed the ricotta cake with apricots and pistachios (see previous post) that I decided to make it again, this time experimenting with toppings. As it turns out, the batter works particularly well in muffin form, infused with almond extract and topped with plum slices. The richness and density provided by the ricotta are perfect partners for the almond.

Ricotta Muffins with Plums and Almonds

Makes 12

• 1 stick unsalted butter, room temperature, plus extra for greasing the pan
• 1 cup sugar
• 3 large eggs
• 1 cup part-skim ricotta
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup almonds, toasted and chopped
• 3 ripe plums, pitted and sliced into eighths
• 1 tb turbinado sugar, for sprinkling

Preheat oven to 350; butter a muffin tin.

Cream the butter and 1 cup sugar. Add eggs, one at a time, followed by the ricotta and almond extract.

Sift together flour, salt, and baking powder, and add to ricotta mixture, being careful not to overmix. Fold in the almonds and pour batter into pan, using spatula to smooth top. Top with the plum slices, arranging them in a fan, or other attractive, patter. Sprinkle over the turbinado sugar. Bake for 40 minutes, or until edges are golden; cool on a rack and serve, preferably warm.

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