Everything a cake needs, fruity, tart and sweet, creamy from ricotta and a little crunch from the crumble while being refined sugar free.
For the crust and crumble:
115g/1 stick butter
1 1/4 cup light spelt flour (or wholegrain)
1 cup quick oats or oat flour
1/4 cup honey (or maple syrup)
1/2 tsp salt
For the ricotta-layer:
1 tsp pure vanilla extract
zest from 1 lemon and half of the juice from that lemon (2 tbsp)
2 tbsp maple syrup
For the fruit:
3 cups of fruit (I used 2 cups of plum slices and 1 cup of frozen (thawed) blueberries
juice from 1/2 lemon (2 tbsp)
2 tbsp coconut sugar (or 1 tbsp maple syrup)
Preheat the oven to 180ºC (350ºF). Line a springform pan (I used 22cm/8-9 inches) with parchment paper and grease with a little butter or coconut oil. Put all the ingredients for the crust and crumble into a bowl and mix with your hands until combined. Press half of the dough into the pan and bake for 15min. Set the other half aside. Meanwhile put all the ingredients for the ricotta into a bowl and mix with a fork. In a separate bowl combine the fruit with the lemon juice and coconut sugar. Spread the ricotta mix on the prebaked crust. Top with the fruit and crumble the leftover dough on top. Bake for 35 minutes or until slightly browned on top. Let it cool to room temperature or put it in the fridge before enjoying it.