What to Cook Now

Olive Oil Ricotta Cake with Plums

By • September 4, 2013 • 25 Comments

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If you're like us, you look to the seasons for what to cook. Get to the market, and we'll show you what to do with your haul.

Today: A going away present, from plums, to you. And it all happens in one bowl. 

Olive Oil Ricotta Cake with Plums from Food52

If this is the last thing you do with plums all year, you won't be sorry.

This is the story of a buttoned-up little plum cake that was meant to be a freer, unfettered dessert of syrupy poached plums. When I worked in a kitchen a few years back, I was the one in charge of poaching pears in vats of spiced red wine, and I wanted to riff on that, to pay homage to the slightly thick, warm, citrus-scented poaching liquid I'd stir with a spoon as long as my right arm. 

Olive Oil Ricotta Cake with Plums

And then one night I threw together this lovely book's one-bowl ricotta olive oil cake with a few editors you may know. I threw caution to the wind, added plums, threw more caution to the wind, amped up the lemon zest, drank another glass of wine, slyly increased the salt. What came out of the oven was delicious. My poached plum plans had officially derailed, as plans do, and I wasn't mad about it. 

Because what use are we, really, if we don't share our cake discoveries? 

Olive Oil Ricotta Cake with Plums from Food52

Use perfectly ripe plums when you make this, as they have a way of being honest, true to themselves, in this cake -- if they're too firm, you won't get them to say they're not later. (Did you get an unlucky pint anyway? Defer to Merrill.) And at the risk of making enemies with Alice Medrich, I will tell you that I've made this cake without first sifting the flour, and not a soul complained. Sift if you wish, you won't hear from me if you don't. It will, however, make things more dramatic if you happen to be photographing the whole process. Try to tell me you didn't want a dramatic sifting shot. 

So let's save the pears for deeper into fall, shall we? They'll be what to cook then. 

Olive Oil Ricotta Cake with Plums 

Makes one 9-inch cake 

Butter for pan
1 cup fresh, full-fat ricotta
1/3 cup olive oil
1 cup granulated sugar
1 tablespoon freshly grated lemon zest
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
9 to 10 small plums, halved, pitted, and set aside
1 tablespoon sugar or honey
Confectioner's sugar, for dusting 

See the full recipe (and save and print it) here.

Photos by Eric Moran

Jump to Comments (25)

Tags: what to cook now, plums, cake, ricotta, olive oil, recipe

Comments (25)

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22 days ago petitbleu

Love this! Not too sweet and with a very tender crumb. For lack of ricotta, I used yogurt, and I scraped the seeds of a vanilla bean into the batter--miam! Definitely going into my "keepers" folder.

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8 months ago Jennifer

This was a phenomenal recipe! I received so many plums this year...made a huge batch of plum jam, and a little plum liquor to boot. I made 4 of these cakes as well...fantastic! Just pulled the last one out of the freezer a couple of weeks ago. Just as delicious and everyone loved it!

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about 1 year ago sarabclever

I loved this cake. I may just make it a second time.

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about 1 year ago LauriL

I scored some plums!!! Can't wait to try this!!

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about 1 year ago yasminny

This cake is so delicious!

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about 1 year ago Kristy Morrill

I have an Italian prune plum tree that is over 20 years old. It does not produce a bumper crop every year but about every 5.
This was a great year. Gave daughter 2 gallons to make plum wine. I froze some, made jam, and made few tars. I make a pie dough, pit and quarter plums, add sugar to taste, cinnamon, and some clear gel and a dash of salt. Mound them into the raw pie shell which I make extra large so I can lap the dough around the middle like a flower tart. I brush with water sprinkle with raw turbinado sugar. Bake 475 15 min then 350 20 min and done.

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about 1 year ago Mariana

Would it work with blackberries - we have so many!

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about 1 year ago nonniedb

I would love to read a comment from someone who has made it. How does it compare to the recipe from Marian Burros, which I, too, use?

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about 1 year ago LindaHP

I have end-of-season perfectly ripe peaches. Can I use those?

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Sounds like it would be delicious -- let us know how it goes if you try it!

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about 1 year ago maryw.s.

I make the one from NYT by Marian Burros when she used to write the food column, made it the other day. When I see the Italian prune plums, I can't not make the cake. So good.

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

That one is fabulous!

Ls

about 1 year ago gluttonforlife

I am totally with you on that - it's like a Pavlovian response!

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about 1 year ago LauriL

Hand, sifter, dramatic flour, photographer,....oh yeah, the cake too...Love em' all!

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about 1 year ago Jennifer Burkle

Can't wait to make this (and I don't have to -- I have all of the ingredients!). I usually have ricotta around, because I cannot get enough of Smitten Kitchen's ricotta scones (less whole wheat flour, any fruit, brushed with cream and kissed with sugar on top). One question: I have some overripe greengage plums from my Seattle farmer's market. Is this a good recipe for mushy plums?

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

So happy to hear it! This cake won't be as good a receptacle for over-ripe plums as, say, a crumble or jam, but it will certainly not say no to them. The fruit will get a little jammy in the oven, anyway!

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about 1 year ago Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

I need more plums and dramatic flour sifting in my life. This counts as breakfast, right?

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Oh god yes.

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about 1 year ago Hannah Nickerson

I want that first photo in a frame for my blank canvas of an apartment, please. Also -- another slice of cake!

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Both can be arranged.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

I've been searching for a solid olive oil cake recipe, and ricotta is one of my favorite food groups -- this recipe is everything I've been looking for. More wine, more plums, more cake!

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hooray! I'm so glad you shared this recipe. I've been dreaming about this cake ever since I saw the photo of the one you shared at the office!

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Glad to make good on that promise! I hope you'll share a photo of yours if you decide to make it.

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about 1 year ago Brette Warshaw

Looving this cake and everything about this post. Also, beautiful photos!

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I'm thinking a market trip is in our future.