Ricotta torte with nectarines, honey and walnut drizzle

Method

1. Heat the oven to 160°C/140°C fan/ gas 3 and line the base and sides of a 20cm loose-bottomed cake tin. Beat the sugar and butter together in a large bowl with an electric mixer for about 3 minutes or until light and fluffy. In a separate bowl, lightly whisk the ricotta with the orange zest and vanilla until smooth.
2. Add the eggs to the butter and sugar, one at a time, beating between each addition, then add the ricotta mixture and beat until combined. Sift over the flour and baking powder and stir gently to combine. Spoon into the cake tin, level the top, then bake for 60-70 minutes until it feels springy to the touch and a skewer pushed into the centre comes out clean. Let the cake cool for 15 minutes in the tin, then turn out onto a wire rack to cool completely.
3. Meanwhile combine the honey and 100ml water in a small saucepan, bring to the boil, then reduce to a simmer. Add the lemon juice and zest, then bubble gently for about 5 minutes. Add the chopped walnuts and set aside to cool. It will thicken as it cools: if it gets too thick to pour, stir in a tiny splash of water and bring it back to a simmer. Stone the nectarines, then slice into crescents and arrange on top of the cake. Drizzle with the honey and nut syrup to serve.
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