Olive Oil Ricotta Cake with Plums
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • Butter for pan
  • 1 cup fresh, full-fat ricotta
  • ⅓ cup olive oil
  • 1 cup granulated sugar
  • 1 tablespoon freshly grated lemon zest
  • 2 large eggs
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 9-10 small plums, halved, pitted, and set aside (I used fresh Italian Plums but any type would work)
  • 1 tablespoon sugar or honey
  • Confectioner's sugar, for dusting
Instructions
  1. Preheat your oven to 350° F, and butter and flour a 9-inch springform.
  2. In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together.
  3. Add one egg, whisk well; add the next, whisk again.
  4. Sift all of the dry ingredients, except for the confectioner's sugar, directly over the wet ingredients you just whisked together. Mix with a spoon gently until just combined.
  5. Pour the batter into the cake pan, spreading it out evenly as needed. If your plums are very tart, toss them with a tablespoon of sugar or honey, and place them in the top of the cake, cut-side down. Bake for 35 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a toothpick comes out of the cake cleanly. (Depending on your oven, this could take up to 45 minutes.) Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack. Dust with confectioner's sugar, and serve slightly warm or at room temperature. This cake is awesome with whipped cream!
Recipe by Eatentions at https://www.eatentions.com/olive-oil-ricotta-cake-with-plums/