Plum and Ricotta Tart (Torta di Susine)

By • July 30, 2014 7 Comments

69 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This traditional cake from Italy's north in Alto Adige is a wonderfully simple summer cake -- just stir everything together, arrange the halved plums on top, and pop it in the oven. Emiko

Serves 8

  • 2 1/2 cups (300 grams) plain flour
  • 7 ounces (200 grams) firm ricotta
  • 1/3 cup (70 grams) fine sugar
  • 2 tablespoons baking powder
  • 1 pinch of salt
  • 6 tablespoons (90 milliliters) milk
  • 4 tablespoons (60 milliliters) olive oil
  • 1 egg, beaten
  • About 20 fresh plums, halved and seeds removed
  • Butter for greasing
  1. Prepare the dough by combining the flour, ricotta, sugar, baking powder, and salt in a bowl. Stir in the milk, oil, and egg until you have a workable dough. If it's too dry, add a little more olive oil or milk, a tablespoon at a time. Roll the dough into a ball and let it rest while you prepare the plums.
  2. Roll out the dough to about an inch high to fit your chosen, well-buttered pan (I used a 26-centimeter/10-inch ceramic pie dish, but you can also do this as a rectangular cake, like a sheet cake). Lay the dough in the pan, pushing gently with fingers to even the surface. Lightly press the plum halves, cut side down, into the dough. Bake at 390º F (200º C) for 30 minutes or until the plums are soft and cooked and the top golden and springy.

More Great Recipes: Rice & Grains|Cakes|Desserts|Fruit|Plums

💬 View Comments ()

Comments (7) Questions (1)


12 months ago Petite fee

Simple to make and not too sweet. I think I might try a layer of batter then plums then another layer of batter and top it off with plums. I noticed the cake was a bit on the dry side. I loved how the plums melted into the white cake...beautiful coloring!
Thanks for sharing...


12 months ago Emiko

Yes it's the nature of this dish that it's more like a bread really, rather than a "cake"! Good idea to layer!


about 1 year ago ghainskom

Nice with coffee or tea, migh've been too dry for eating on tis own, though. Still a nice, quick recipe. Thank you.


about 1 year ago Emiko

Yes, that's exactly how it's to be eaten, as a morning or afternoon treat! :)


about 1 year ago Stephanie

This was absolutely lovely. I made it a few nights ago and it was honestly gobbled up within 12 hours. I'm just looking for an excuse to make it again.


about 1 year ago Midge

Oh I am making this as as soon as I see Italian prune plums in the market. Thank you Emiko!


about 1 year ago des @

Des @
These look awesome guys! I might even add some fresh blueberries with mine!