© 2018 Can Caramelo

Ricotta Fruit Crumble Cake

The other day I was talking to Sebastián. “I was holding it up so well with the blog” I told him, “I was posting almost regularly once a week in spite of working full time and being involved in so many other activities. I was sticking to it really persistently and people were getting to know it. What happened?” I shot a mockingly angry glance at my older son Simón. Yes, being pregnant (and suffering from so much nausea I sometimes couldn’t get up from the sofa and the mere thought of opening the fridge would make me want to) was what happened. And giving birth and taking care of this tiny Human. And then getting pregnant again, giving birth to his little brother Nil and taking care of two little Human beings. It’s intense and I didn’t manage to continue the blog. Needless to say I’m glad to have the best kids in the whole world. Still, I kept looking at the blog with nostalgia wanting to take it up again any moment. And this moment I think has come now.

I managed to create a Spanish version of the blog, too (there will be a Spanish version of every post from now on, I won’t translate the old posts for the time being though). And I will start this new era of the blog with a recipe for a cake that is juicy, tart but sweet at the same time, creamy from the ricotta and a little crunch from the crumble. The crust is actually the same a the crumble, so it’s not that much work. The different layers might seem intimidating, but although it is true that 3 bowls get dirty, the cake can be made in 15 min. You’ll see that it found a somehow tragicomical end landing on the floor when a strong blow of wind lifted my diffusor into the air and of course it fell on top of the cake and swiped it down to the floor. At least I managed to take some pictures before, and I hadn’t promised it to anybody as a birthday cake or the like. I could even save most of it, although it had be eaten out of a jar afterwards.

The first time I made it I used plums and blueberries, a mixture of frozen red fruit when I tested the recipe again, but you could swap the fruit for whatever is in season or at hand (think strawberries, peaches, raspberries… if you want to give it a try with apples I recommend to sautée them in a pan with a little cinnamon and maybe a dollop of butter o coconut oil to make sure they get soft). You can swap the oat flour for more spelt flour. Any leftovers can be stored in the fridge and eaten in the next three days.


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:

  • 250g/9oz ricotta
  • 1 tsp pure vanilla extract
  • zest from 1 lemon and half of the juice from that lemon (2 tbsp)
  • 2 tbsp maple syrup
  • 1 egg

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.


  1. Pablo Grinstein
    Posted 18 Mar ’18 at 11:41 pm | #

    Excellente Lenka!! great recipe and my best congratulations to your come back the the web site. Also regards to your family!!!!!

    • Posted 19 Mar ’18 at 4:08 pm | #

      Gracias Pablo! Saludos!

  2. Marta Turró
    Posted 19 Mar ’18 at 3:40 pm | #

    Oh Lenka, you are such a good mother, such a good cook and so many, many other things that I could endless list!
    Thank to continue with your posts, your followers will be very glad and follow you even you paused or you decide to pause in the future.

    • Posted 19 Mar ’18 at 4:08 pm | #

      Gràcies Marta guapíssima! Un dia d’aquests he de passar pel lab a saludar i portar-vos alguna cosa per esmorzar! Molts petons

  3. Posted 1 May ’18 at 5:28 am | #

    This looks amazinggg!

    • Posted 1 May ’18 at 7:45 pm | #

      Thank you Jenny!!!

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