Italian Ricotta Cake With Plums
This Italian Ricotta Cake with Plums is a delightful blend of creamy richness and fruity sweetness, perfect for any occasion. In just 20 minutes of prep and 55 minutes of baking, you’ll have a dessert that’s as beautiful as it is delicious.
Ingredients
- 2 cups 16 oz/450 g whole milk ricotta cheese at room temperature
- 1½ cups 12 oz/340 g granulated sugar
- ¾ cup 6 oz/170 g butter at room temperature
- 3 large eggs at room temperature
- Zest and juice of 1 lemon
- 1 teaspoon almond extract
- 1½ cups 7½ oz/213 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 to 4 plums pitted and sliced
- Powdered sugar for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23-cm) springform pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, cream sugar and room-temperature butter until light and fluffy.
- Then add in the ricotta and beat on medium-high speed for another 2 minutes or so, until well combined and aerated again.
- Add the eggs, one at a time, then add the lemon zest and juice and the almond extract. Beat for another 5 minutes, scraping down the sides occasionally.
- In a small bowl, whisk together the flour, baking soda, and salt, then fold into the wet ingredients.
- Spread evenly in the prepared pan.
- Arrange the plums on top of the cake, covering the whole surface.
- Bake for about 55 minutes, until a skewer inserted in the center comes out clean.
- Let cool for 15 minutes in the pan before releasing the sides to let cool completely.
- Just before serving, garnish with a dusting of powdered sugar, if desired.
- Store in an airtight container at room temperature for up to 2 days.
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