Recipes

Upside-down Rhubarb and Ricotta Cake Dom Gattermayr

This cake, made with whipped ricotta, browned butter, and just enough flour to hold it together, is both creamy and light. Its rich base is offset by tart rhubarb and bright lemon zest—a comforting dessert or afternoon snack, especially when served with a spoonful of Greek yogurt or crème fraîche.

INGREDIENTS

320g fresh ricotta
250g caster sugar
2tsp vanilla bean paste
3 eggs
130g unsalted butter
50g almond meal
120g plain flour
1 tsp baking powder
1/2 tsp salt
1 bunch of rhubarb
1 lemon, zest and juice

METHOD

Preheat the oven to 180°C fan forced.
Brown the butter in a pot over low heat. It will start to foam, then change colour—you don’t need to stir. Once the milk solids have settled at the bottom and the butter is a deep golden brown, it’s ready. Set aside to cool.
In a large bowl, beat together the ricotta, vanilla bean paste, and 200g of sugar. Once the butter has cooled but is still soft, slowly whisk it into the ricotta mixture. Beat in the eggs, one at a time.
In a separate bowl, whisk together the flour, almond meal, salt, and baking powder to remove any lumps. Fold the dry ingredients into the wet mixture until just combined.
Cut the rhubarb into 8–10 cm lengths. Toss with the remaining 50g of sugar and the juice of one lemon.
Line a 24cm round cake tin with baking paper around the sides and butter the base. Arrange the rhubarb in the base of the tin, nestling the pieces tightly together. Trim and fit any remaining pieces to fill the gaps until the base is fully covered.
Pour the batter over the rhubarb and smooth the top. Tap the tin lightly on the bench to level it out
Bake for 1 hour, or until a skewer inserted into the centre comes out clean. If needed, bake for an additional 10 minutes.
Let the cake cool in the tin for at least 30 minutes before turning it out. If any rhubarb sticks to the base, gently lift it off and place it back on top.
Finish with a sprinkle of lemon zest. Slice and serve warm with Greek yogurt or crème fraîche.

DOM GATTERMAYR is the co-founder and chef behind Florian and Juniper—two beloved neighbourhood eateries in Melbourne known for their charming interiors and generous and honest fare. Alongside her childhood friend and creative collaborator Rose Richards, Dom recently launched Florian Home, a store that brings the spirit of their hospitality into the domestic space, including a curated selection of Softedge pieces. As Rathdown Street regulars know, there’s usually a wait for a table—so why not browse while you do?

We recently spoke with Dom about growing up in hospitality, cooking as a creative practice, and her dream dinner guest, Nigel Slater.

Read the full interview HERE

More recipes by Dom — Nettle, Fennel & Potato Soup with Garlic Toum