A new and improved coconut stand spotted in Accra! Normally coconuts are sold from a flatbed hand-pulled cart, like the one below at Danquah Circle. When you buy it, the top is slashed off and you get your fresh coconut, ready to drink (often with a straw).
Here’s a cake made for a Sunday lunch: more post-holiday baking. This is a light ricotta cake with plum and peach. It’s based on this Raspberry-Ricotta Cake from Epicurious, which looks lovely, but less sweet, and with fresh fruit and some crushed amaretti biscuits thrown in.
Ricotta cake with plum and peach
70 g crashed hard amaretti biscuits, like these
4 medium eggs (or 3 large)
3/4 cup sugar
1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
3/4 tsp salt
1 cup ricotta (250 grammes)
2 teaspoons baking powder
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
115 grammes softened butter
1.5 cup chopped fresh plums and peaches (about 1 of each, depending on size).
Heat oven to 180C, and line a 24 cm cake tin with parchment paper. Rub a little butter on the internal sides of pan.
Whisk eggs and sugar, then add ricotta and vanilla, then soft butter. Whisk in flour, sugar, baking powder, and salt gently. Now you have a light but quite buttery batter. Pour half into tin, then top with half the chopped fruit and half the crushed amaretti. Pour over the rest of the batter, then the rest of the chopped fruit and the other half of the crushed amaretti.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. This one baked for 55 minutes. Cool on rack before slicing into wedges. I wrapped it with a tea towel to keep the ants at bay, which was successful.
This is halfway through adding batter to pan: batter, then chopped plums and peaches, then half the crushed amaretti biscuits. I don’t have one of it actually baked, but it was delicious! We enjoyed it at lunch, and the leftovers kept well.
Note: I’ve been re-reading Emergency Sex and Other Desperate Measures: True Stories from a War Zone, published 2004 but still very good.