When you have plums that are too ripe and you don’t know what to do with them, then it’s time to make the ricotta and plum cake, the ultimate cake for breakfast, to soak in milk or apple juice, even better! It is a very simple cake to make, very light and with few sugars, thanks to the sweet taste of prunes. To do it you need a few ingredients, the usual ones, the only addition is ricotta, excellent for making the dough softer and softer.
The recipe is pedestrian, purely mechanical, but to whip the butter you need a bit of work, so we recommend using a planetary mixer to whisk the mixture well, especially at the beginning, when you need to inflate the butter to incorporate the right amount of air.
As a preparation time, this delicious plum and ricotta cake is a walk, an hour in all, 45 of cooking and 15 minutes to prepare the dough. If you are looking for a light cake, with little sugar as a snack for your children or if you are looking for a delicious dessert to enrich with an ice cream ball for the guests who will come to dinner, you have found it.
Ingredients and doses for making ricotta and plum cake
For a cake with a diameter of 20-22 centimetres
- 3 plums
- a pinch of cinnamon powder
- 330 grams of flour
- 130 grams of unrefined coconut sugar
- 100 grams of butter
- 300 grams of ricotta
- 4 eggs
- 5 grams of yeast
- 1 teaspoon vanilla powder
- 1 untreated organic lemon
- a pinch of salt
How to make ricotta and plum cake
Wash the prunes and cut into wedges, then cook them in a pan with a drizzle of cinnamon powder and 5 grams of butter. Cook them for 5 minutes, then turn off.
Now let’s prepare the dough for the plum and ricotta cake. Let’s start with the butter, the most important part, which must be left at room temperature for 15 minutes before starting work.
Put the butter into small pieces in the planetary mixer and season with half of the sugar and start to blend with the whisk at medium speed and work the butter until it becomes a frothy cream. Add the rest of the sugar and blend 2 more minutes.
Now separate the yolks from the whites, which you will set aside.
In another bowl mix all the dry ingredients, then flour, baking powder, vanilla and grated lemon peel.
Return to the dough in the planetary mixer and add the egg yolks, setting the speed to slow. Wait for each yolk to be mixed, before putting the next one. At this point, start adding the ricotta a little at a time.
Take the bowl with the flour and pour this as well: when all the flour has been mixed, turn off and continue mixing for a couple of minutes with a spoon.
Whisk the peaks with a pinch of salt and then add them to the mixture gently.
Grease a mold with butter and then flour it, pour in the 3/4 of the dough of the cake, put in a bit of plum, finish pouring the dough and put on other plum slices. Sprinkle with a couple of tablespoons of brown sugar and get ready to cook the cake.
Cooking plum and ricotta cake
The oven should be set 170 degrees, I recommend it not ventilated. When it reaches the temperature bake the cake and cook for 40-50 minutes. To understand if the cake is cooked, stick it with a toothpick and if it comes out clean and dry turn off and let the cake cool in the oven, with the oven door ajar.
When the cake has cooled, remove it from the mold and if you want, sprinkle with icing sugar or serve it with a scoop of ice cream or custard.
What wine to combine with plum and ricotta cake?
The cake is very dense, rich and sweet, thanks to the contribution of the plum sugars, so we choose a velvety and decisive sweet wine like the Recioto di Soave or a Malvasia of the hills of Parma. Porto and Madeira are also highly recommended.