The entertainer’s delight, this show stopping Plum Ricotta Cake will be sure to impress and excite even the most experienced palate.  The distinctive flavour of the MONTAGUE tree™️ plum, alongside the well-rounded full-bodied ricotta and a mix master from MODA Tapas & Brasa Bar, you’ll have the perfect dessert to indulge in all summer long!

The Montague™ family

Montague family

Of course, we need to talk about where this amazing plum is grown first and foremost. This family company for families, MONTAGUE™ are exactly what they claim to be. Over 70 years of experience in fresh produce from humble beginnings of harvesting apples in 1948. Diversifying their company fundamentals to allow growth and innovation to prosper within their business. The focus is on quality, delivering the freshest delicious Australian produce from paddock to plate direct to the consumer.

the MONTAGUE tree™ plum growers

Nigel Pratt and Andrew Finlay

There are a number of regions where the MONTAGUE tree™️ plum is grown. One is the beautiful Granite Belt in Queensland. The Ferrier, Finlay and Pratt families have been growing these healthy snacks for years, pictured here are Nigel Pratt and Andrew Finlay. The growers have a commitment to deliver the sweetest most nutritious products which support a healthy Australia. We’re all for that! The plums used in this divine Plum Ricotta Cake recipe were from the Granite Belt.

Ingredients – cake

60 g softened butter
50 g caster sugar
1 egg
1 yolk
3g baking powder
40g plain flour
15g almond Meal
125g fresh ricotta
100g diced (1cm) plums


  1. Cream the butter and sugar until pale, with kitchen aid or electric mixer.
  2. Add egg and egg yolk and mix for 1 minute.
  3. Add dry ingredients and mix for further 1 minute.
  4. Grease a 20 cm baking dish, put half of the mixture in the base of the baking dish, crumble the ricotta and add plums.
  5. Spread the remaining mixture on the top.
  6. Bake at 160 degrees for 30 to 40 minutes until golden.

Ingredients – plum flambeau

100g butter
5 plums
1/2 cup brown sugar
5T triple sec
Star anise
Cinnamon scroll


  1. Cut plums into chunky slices.
  2. Melt butter in pan and caramelise the sugar on medium heat.
  3. Add star anise and Cinnamon scroll.
  4. Add plums to pan and simmer for a few minutes.
  5. Flambeau with triple sec.
  6. Drizzle plums over the ricotta cake and enjoy!
Plum ricotta cake

This incredible Plum Ricotta Cake was an absolute hit at the MONTAGUE tree™ plum launch in Brisbane Market. Head Chef Josh of MODA Tapas and Brasa Bar weaved his magic and green grocers indulged in a taste sensation. With several varieties available of this incredibly flavoursome plum, who else is ready to entertain family and friends? It’s definitely the go-to recipe over the holidays. Stimulate your senses, invigorate your passion for fresh premium stone fruit and indulge in the truly satisfying experience that is the MONTAGUE tree™️ plum.

To see the full recipe head over to this post.