Summer

Olive Oil Ricotta Cake with Plums

by:
September  4, 2013
5
22 Ratings
Olive Oil Ricotta Cake with Plums
Photo by Eric Moran
  • Makes one 9-inch cake
Author Notes

This recipe is adapted from Deb Perelman's The Smitten Kitchen Cookbook.

Use perfectly ripe plums when you make this, as they have a way of being honest in this cake -- if they're too firm, you'll notice later. And at the risk of making enemies with Alice Medrich, I will tell you that I've made this without sifting, and no one complained. Sift if you wish, you won't hear from me if you don't. —Kenzi Wilbur

What You'll Need
Ingredients
  • 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
  • 9-10 small plums, halved, pitted, and set aside
  • 1 tablespoon sugar or honey
  • Confectioner's sugar, for dusting
Directions
  1. Preheat your oven to 350° F, and butter and flour a 9-inch springform.
  2. In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together. Add one egg, whisk well; add the next, whisk again.
  3. Sift all of the dry ingredients -- save for the confectioner's sugar -- directly over the wet ingredients you just whisked together. Mix with a spoon gently until just combined. (Use more of a folding motion toward the end -- this will help keep the gluten from developing in your batter, which will keep your cake from toughening or becoming too dense.)
  4. Pour the batter into the cake pan, spreading it out evenly as needed. If your plums are very tart, toss them with a tablespoon of sugar or honey, and place them in the top of the cake, cut-side down. Bake for 35 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a cake tester or toothpick comes out of the cake cleanly. (Depending on your oven, this could take up to 45 minutes.) Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack.
  5. Dust with confectioner's sugar, and serve slightly warm or at room temperature. This cake wouldn't be opposed to whipped cream or whipped mascarpone, either.
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56 Reviews

SandraMostacci
SandraMostacci April 18, 2024
I made this cake without plums and with cottage cheese instead of ricotta. It is a fine cake. Not spectacular, but fine. I would make it again: easy especially when I need to use up fresh cheese, but not sure I agree with the rave reviews. And whilst I did not sure flour, I did whisk together the dry ingredients to ensure the leavened were well distributed.
 
SandraMostacci
SandraMostacci April 18, 2024
1.5 c flour was 190g for me.
 
SandraMostacci
SandraMostacci April 18, 2024
I used rind of two lemons.
 
Orzo
Orzo September 2, 2023
Really great, *exactly* as written.
 
Sunny A.
Sunny A. December 26, 2020
So easy to make and so delicious. I will be making this forever!
 
Lina B.
Lina B. October 4, 2020
I made this cake twice in one weekend and it will be my "go to" recipe in the future. I left the first one too long in the oven (55 minutes) to get a golden top and it came out a little dry but still great. The second one I baked for 45 minutes and put the oven on broil for three minutes to brown the top. The second one was a perfection.
 
slauricella19
slauricella19 September 17, 2020
Hi! Can I use figs instead of plums?
 
Rose V.
Rose V. June 17, 2020
Wow what a recipe what a cake one of the best cakes I’ve made over lockdown once out the oven it didn’t last long and was gobbled down by the whole family this definitely goes on my make again list
 
GimmeLatte
GimmeLatte July 28, 2019
I have made this cake 4 times. A strikingly lovely presentation. Brought it to potlucks.
Served it to guests. It always gets lots of compliments. Best compliment came from a French woman who loves to bake: “Its sooo French! I don’t suppose you will want to share this recipe?” Going to try it w peaches today.
 
Kim
Kim January 21, 2019
This was delicious and I received many compliments on how good it was. I used pears instead of plums and they were great. Very moist.
 
Corj
Corj December 22, 2018
Made this without plums but with the addition of 1 tsp orange zest. This version will replace Louisa's Cake for me because I had no issues with sinking and undercooking in the middle. Baked in regular cake tin with parchment at bottom, no issues with un-molding when cooled. I also see infinite fruit possibilities but it tasted great plain. Crumb was excellent. Served with whipped cream in which I added some yogurt.
 
Jamie K.
Jamie K. November 8, 2018
instead of plums, it was very nice with sliced persimmons partially inserted and fanned over the entire top :) I used the nine inch pan and it turned out lovely! Did take almost 45 minutes in my oven-try to be patient and get a good lightly golden brown top with it baked through.
 
brokensaucer
brokensaucer September 6, 2018
This is the only cake I ever make anymore. It is so good and I have a plum tree that blesses me with so many plums every year that I have to make this cake multiple times. No one ever complains.
 
Lauren
Lauren March 16, 2018
I’m so surprised to hear comments on dryness! This is a go-to cake for me and comes out fantastic every single time. I sub 1/2 cup of almond meal, add a couple tbsp honey, and don’t even add plums. It is so moist it is practically pudding (the almond meal helps give it structure). It never lasts more than a day and if it does, it gets even moister. Love this cake!
 
Ashley M.
Ashley M. October 9, 2017
I love a plum recipe. There's a favorite of mine that is a plum, almond, yogurt cake. So good (https://food52.com/recipes/33259-wine-poached-plum-almond-cake). This olive oil-ricotta one was NOT my favorite. Too dry, couldn't taste the ricotta and not nearly enough "plum" throughout (just big blobs on the top). Very pretty but not great taste.
 
tatiana
tatiana August 7, 2020
The one you posted has butter while this one uses oil. I suppose more healthy.
 
Jane H.
Jane H. August 20, 2017
Still cooling down but it smells so amazing. I subbed in blanched almond flour and palm sugar so it came out a bit darker than pic. Can't wait to eat it💜
 
Josephine
Josephine August 5, 2017
Moist and delicious, and so easy. Santa Rosa plums worked well, and I added about 1/3 cup of blueberries that needed to be used. A hit!
 
kaylu
kaylu October 24, 2016
The batter was very stiff, which had me worried, but overall the cake was great. It was a tad dry, but I think I should have pulled it out of the oven a couple minutes early. I used a cut up very-ripe persimmon instead of plum and I only wish I had added more!
 
Camilla
Camilla September 4, 2016
Made the cake and it is delicious, very moist. I added vanilla, a bit of cinnamon a crumble on top just for texture - loved it, thank you
 
Kenzi W.
Kenzi W. September 4, 2016
So glad to hear this!
 
Kathy
Kathy January 22, 2016
Good morning. Delighted to find a recipe that allows me to use up both my ricotta cheese and prunes today! (It appears that is possible, based on the conversation.) Thanks.
 
Carolyn V.
Carolyn V. November 1, 2015
I made this with seckel pears instead, since I missed plum season. It was excellent, although not as colorful as it would have been with plums. I used a 10 inch springform pan with no volume issues and it cooked evenly.
 
Debbie
Debbie September 14, 2015
This is the second time I'm making this cake in a week...it's so good everyone in the house requests I make another one as soon as the last piece is gone.
 
Numfon W.
Numfon W. August 31, 2015
I just finish baking this cake this morning. It was really delicious! I wish I can post a picture of my cake. Many thanks for the recipe.
 
Marian B.
Marian B. April 18, 2015
I am making this sans plums right now, with 1/2 cup cornmeal subbed in for some of the flour! Can't wait to try. Will report back.
 
Adriana
Adriana January 16, 2015
Has anyone made this with canned plums? I have some I canned this last year and I'm curious if that would work?
 
Carol S.
Carol S. July 14, 2015
Did you try them?
 
misty
misty September 21, 2014
I have made this cake several times because it is easy and reliable. I used figs instead of plums, and baked it in a 10" springform pan, both with excellent results.
 
carmenocal
carmenocal September 13, 2014
Sorry, this: http://cooking.nytimes.com/recipes/3783-original-plum-torte
 
carmenocal
carmenocal September 13, 2014
I believe this is the progenitor of this cake. I made it last week, before it saw this, more interesting and just as easy version.
 
PoloCocone A.
PoloCocone A. September 10, 2014
Really yummy cake!
 
jawoleslodkie
jawoleslodkie August 25, 2014
This one is a wonderful and moist cake but it must stay in the oven for at least 45 minutes, otherwise it wobbles. Thank you for the recepie Kenzi, already on my fav list.
 
Windischgirl
Windischgirl August 18, 2014
This was delicious, very moist, and kept well. I used fresh sliced peaches and a sprinkle of cinnamon in place of the plums. The lemon rind was a nice balance and kept the cake from being too sweet. Only thing, I would bake it in a larger pan; a 9-inch springform made a nice cake but it was well-browned on the outside while the inside was still underbaked. I think a 10-inch springform will make for more even baking.
 
ellemmbee
ellemmbee October 31, 2013
Plum season is over. What do you think about thinly sliced pears or well drained frozen peaches?
 
Kenzi W.
Kenzi W. October 31, 2013
I'd try the pears!
 
dianepage
dianepage September 30, 2013
This cake is indeed quick, easy, delicious snacking cake and flexible - I have made it twice and the second time thought I had more plums than I did, so I completely changed the flavor profile by adding about 1c. mini chocolate chips and about 1/3c. cocoa powder and skipping on the plums and lemon altogether. (Swapped vanilla for the lemon.) Also: Dusted with cornmeal for the plum version which was a tip from another, similar recipe. Added slight crunch/crumb to the outside.
 
Hannah K.
Hannah K. September 28, 2013
Sadness...my cake did not turn out as beautiful as the picture! The plums were subsumed by the cake, and the sides cooked cooked faster than the center remained pudding-like. I substituted pastry flour for all-purpose (it's all I had), I did sift, and my oven must've been running too hot. I want to give this beautiful cake another try. Any suggestions about the disappearing plums?
 
Dian S.
Dian S. May 7, 2015
A trick that might help is placing the plums five minutes after you placed the cake in the oven. Your cake should already slightly rise so it would hold the plum on the top :)
 
Rachel B.
Rachel B. September 25, 2013
I love how the plums come out a bit sticky and tart, delicious! Any tips for making the cake a bit more moist?
 
Kenzi W.
Kenzi W. September 25, 2013
So glad! The ricotta usually keeps mine very moist -- perhaps try slightly less time in the oven?
 
em-i-lis
em-i-lis September 23, 2013
This is wonderful!!!
 
Kenzi W.
Kenzi W. September 24, 2013
I'm so glad you like it! It truly is the easiest to throw together.
 
bukker
bukker September 19, 2013
This was quick, easy and so delicious!!! Thank you.
 
Yelena
Yelena September 15, 2013
Being a car-less college student far away from a decent supermarket, I had to make do with some substitutions. I used 6 ounces of fat-free lemon yogurt instead of the ricotta and lemon zest. And I snuck out some plums from the dining hall. Cut down the sugar to 3/4 cup, because the yogurt had sugar in it. The cake turned out to be delicate and tasteful! I really love how the sweetness of the plums balances with the tanginess of the lemon. And a drizzle of honey on top was the perfect touch. Looking forward to trying this recipe with ricotta!
 
Mary A.
Mary A. September 12, 2013
made it today with blood olive oil and added some flax seeds. Moist and delicious, big hit.
 
Lauren L.
Lauren L. September 9, 2013
I got all the ingredients to bake this cake and realized my springform pan is 10" instead of 9". Any advice on how to modify the recipe to work for a 10" springform pan?
 
pickures
pickures September 9, 2013
this sounds soooo good!! reminds me of a plum cake my mom used to make and I never did get her recipe when she left us.
 
Caitlin
Caitlin September 9, 2013
you mention not activating the gluten. would you say it was acceptable then to try a GF flour blend? Maybe adding xanthen gum?
 
Kenzi W.
Kenzi W. September 9, 2013
Of course! Especially one that you can swap in without adjusting the amount, like Cup4Cup.
 
Hal S.
Hal S. September 8, 2013
I made it with prune plums today and it's great. I'd cut the plums in quarters or even smaller to make it easier to slice and eat. The cake has a nice consistency and it's very tasty.
 
Nancy K.
Nancy K. September 8, 2013
Will the recipe work using low fat ricotta?
 
gcooks
gcooks September 5, 2013
beautiful!
can i use brown rice flour?
 
Kenzi W.
Kenzi W. September 5, 2013
I haven't tried that, but if you do, let me know how it works out! This cake is fairly accepting of adaptations, but rice flour might behave a bit differently.
 
MomMom
MomMom September 4, 2013
Will this work with Italian prune plums?
 
Kenzi W.
Kenzi W. September 4, 2013
Yes! Use any kind of plum you like the taste of raw.