A simple, fresh cake, perfect for lazy evenings with a cup of tea or coffee. The raspberries and peaches can be substituted with almost any fruit, so this can be made any time of year with whatever is in season.


6.3 ounces sour cream, plus extra to serve
¾ tsp bicarbonate of soda
6.3 ounces plain flour
5.3 ounces caster sugar
4.2 ounces softened butter
3.2 ounces gm hazelnut meal
1 tsp vanilla bean paste
1 tsp baking powder
1 egg + 1 yolk
Finely grated rind and juice of 1 orange
1 punnet raspberries
1 peach, cut into thin wedges
4.2 ounces firm ricotta
Coarsely chopped roasted hazelnuts, for scattering
Icing sugar, for dusting (optional)

Serves 6–8


1. Preheat oven to 356°F and butter a Mud Baker Small and line it with baking paper, letting the paper overhang the sides by a couple of centimetres. Combine sour cream and bi-carbonate of soda in a bowl and set aside.

2. Process flour, sugar, butter, hazelnut meal, baking powder and a good pinch of salt in a food processor to combine, add sour cream mixture, egg, yolk, rind, juice and vanilla and process until smooth. Spoon half the batter into prepared baker, smooth the top and scatter with half the fruit and half the ricotta. Spoon over the remaining batter, smooth top and finish with remaining fruit and remaining ricotta. Scatter over the chopped nuts and bake until golden brown and centres spring back when lightly pressed with your fingertip (20–25 minutes). Cool for 5 minutes, then turn out of baker, dust with icing sugar and serve warm or at room temperature.