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25 Comments
petitbleu
September 29, 2014
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.
Jennifer
February 20, 2014
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!
Kristy M.
September 8, 2013
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.
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.
nonniedb
September 8, 2013
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?
maryw.s.
September 4, 2013
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.
LauriL
September 4, 2013
Hand, sifter, dramatic flour, photographer,....oh yeah, the cake too...Love em' all!
Jenny
September 4, 2013
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?
Kenzi W.
September 4, 2013
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!
Lindsay-Jean H.
September 4, 2013
I need more plums and dramatic flour sifting in my life. This counts as breakfast, right?
Marian B.
September 4, 2013
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!
fiveandspice
September 4, 2013
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!
Kenzi W.
September 4, 2013
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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