Cherry Ripe Cake
Cherry Ripe Cake could be just the lacto ovo vegetarian recipe you've been looking for. For 63 cents per serving, you get a dessert that serves 8. One serving contains 242 calories, 3g of protein, and 21g of fat. This recipe is liked by 36 foodies and cooks. A mixture of lowfat greek yoghurt, cocoa, plums, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. It is brought to you by Delicious Everyday. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is rather bad. If you like this recipe, you might also like recipes such as Cherry ripe smoothie, Cherry Ripe Slice, and Blueberry Nutmeg Cake and a ‘Ripe’ Cookbook #Giveaway.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 60 minutes
Ingredients:
2 Tbs brown sugar
200g (7 oz) butter, cut into cubes
30g (1/4 cup) cocoa
2 tablespoons of cocoa
1 tsp of ground cinnamon
½ cup thick Greek yoghurt
1 Tbs plain flour
6-8 plums depending on size, stones removed and roughly chopped
2 Tbs rolled oats
Equipment:
food processor
plastic wrap
baking paper
oven
bowl
Cooking instruction summary:
Begin by making the pastry. Place the flour and cocoa in a food processor fitted with a chopping blade and process to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the yoghurt and continue to pulse until the dough starts to form a ball. Remove from the food processor and wrap in plastic wrap and refrigerate for 30 minutes.Roll out the pastry until roughly 3mm thick and line a 30cm (12 inches) loose bottomed tart tin. Prick the base with a fork and refrigerate for 30 minutes.Make the crumble filling by combining the flour, butter, cocoa, sugar and oats in a mixer fitted with a paddle attachment. Mix until the mixture resembles breadcrumbs. Refrigerate.Preheat the oven to 180 celsius (350 Fahrenheit) and line the tart with baking paper and pastry weights or beans. Bake for 15 minutes. Remove the baking paper and pastry weights and bake for another 5 minutes or until the base is dry.Make the filling by combining the plums, sugar, cinnamon and flour in a bowl and then arranging over the tart base. Top with the crumble mixture and bake for 35 to 40 minutes or until the juices start to bubble through the crumble topping.
Step by step:
1. Begin by making the pastry.
2. Place the flour and cocoa in a food processor fitted with a chopping blade and process to combine.
3. Add the butter and pulse until the mixture resembles fine breadcrumbs.
4. Add the yoghurt and continue to pulse until the dough starts to form a ball.
5. Remove from the food processor and wrap in plastic wrap and refrigerate for 30 minutes.
6. Roll out the pastry until roughly 3mm thick and line a 30cm (12 inches) loose bottomed tart tin. Prick the base with a fork and refrigerate for 30 minutes.Make the crumble filling by combining the flour, butter, cocoa, sugar and oats in a mixer fitted with a paddle attachment.
7. Mix until the mixture resembles breadcrumbs. Refrigerate.Preheat the oven to 180 celsius (350 Fahrenheit) and line the tart with baking paper and pastry weights or beans.
8. Bake for 15 minutes.
9. Remove the baking paper and pastry weights and bake for another 5 minutes or until the base is dry.Make the filling by combining the plums, sugar, cinnamon and flour in a bowl and then arranging over the tart base. Top with the crumble mixture and bake for 35 to 40 minutes or until the juices start to bubble through the crumble topping.
Nutrition Information:
covered percent of daily need
