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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
- 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
- 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.
- 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.