Dessertsbiggerbolderbaking4.8
Italian Ricotta Cake with Plums
Italian Ricotta Cake with Plums is a moist, tender cake — and the perfect recipe to use delicious late-summer stone fruit!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min🔥 Cook: 55 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23-cm) springform pan. Set aside.
2
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.
3
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.
(16 oz/450 g) whole milk ricotta cheese* (, at room temperature)2 cupslarge eggs, at room temperature3almond extract1 teaspoon
4
In a small bowl, whisk together the flour, baking soda, and salt, then fold into the wet ingredients. Spread evenly in the prepared pan.
5
Arrange the plums on top of the cake, covering the whole surface.
6
Bake for about ⏱️ 55 minutes, until a skewer inserted in the center comes out clean.
7
Let cool for ⏱️ 15 minutes in the pan before releasing the sides to let cool completely.
8
Just before serving, garnish with a dusting of powdered sugar, if desired.
(16 oz/450 g) whole milk ricotta cheese* (, at room temperature)2 cupsPowdered sugar, for garnish (optional)
9
Store in an airtight container at room temperature for up to 2 days.
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