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
(200 grams) firm ricotta
(70 grams) fine sugar
(90 milliliters) milk
(60 milliliters) olive oil
About 20 fresh plums, halved and seeds removed
Butter for greasing
In This Recipe
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.
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.