Fancy an irresistible dessert? Moda Brisbane’s Executive Chef and owner Javier Codina is extremely passionate about local growers. Creating amazing food with regional produce does not only extend into the restaurant menu but also in catering regional foodie events.
You may remember back in September we hosted our annual Growers and Grocers Orchard Experience in Kumbia. ‘Javier’s Table’ showcased an incredible array of delicious South Burnett produce and the crème-de-la crème of desserts, Kumbia stone fruit. Javier wowed the guests with a stone fruit ricotta cake. The delightful caramelised tanginess of the stone fruit combined with the ricotta cake was an absolute winner. Some guests indulged in a second helping and as a result, Javier decided to include this dish into the restaurant menu and to also give patrons some knowledge about the origin story. Javier’s passionate to learn more about where the produce comes from and the chance to meet the Kumbia growers was something he will always cherish. Thank you, Javier, for supporting our Aussie growers. We hope you enjoy this scrumptious recipe!
Ricotta cake and caramelised Kumbia stone fruit – serves 4.
125 g unsalted butter
100 g castor sugar
2 whole eggs
2 egg yolks
5 g baking powder
80 g flour
30 g almond meal
200g fresh ricotta cheese
2 yellow nectarines & 2 white peaches diced and caramelised
Preheat the oven at 160 degrees
In a mixing bowl combine and whisk the sugar and butter until creamy.
In a food processor mix the eggs and yolks with the baking powder, flour and almond meal.
After mixing to a good consistency fold through the ricotta cheese.
With the help of a wooden spatula add and fold through the caramelised stone fruit.
Place the cake mix into a baking tray and cook for 50 minutes.
Once the cake is cooked, it can be served room temperature with some extra local stone fruit salad.
Click here to see ‘Javier’s Table’ at the Growers and Grocers Orchard Experience.