Plum and Ricotta Tart (Torta di Susine)

By • July 30, 2014 • 7 Comments

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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.
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Comments (7) Questions (1)

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3 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...

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3 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!

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4 months 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.

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4 months ago Emiko

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

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4 months 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.

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5 months ago Midge

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

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5 months ago des @ atastyplate.com

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