Plum and Ricotta Tart (Torta di Susine)
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
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2 1/2
cups (300 grams) plain flour
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7
ounces (200 grams) firm ricotta
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1/3
cup (70 grams) fine sugar
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2
tablespoons baking powder
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1
pinch of salt
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6
tablespoons (90 milliliters) milk
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4
tablespoons (60 milliliters) olive oil
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1
egg, beaten
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About 20 fresh plums, halved and seeds removed
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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.
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To combat dryness, I decided to use 16oz (the whole container) of ricotta and used cake flour. The cake came out super fluffy and high:) My only regret is that I wish I would've had more plums or other fruits to distribute into the batter to make it more interesting taste-wise. Otherwise, fantastic simple recipe and not too sweet which is perfect for me.
Thank you for this comment! I've made this at least 3 times. I love the minimal sweetness of it but it has always come out too dry, despite tweaking the ricotta, the oil and the milk. I can't remember the last time I've had this with another cake recipe. Time to try it again. It's prune plumb season!
Hi Terry, keep in mind that is a dry cake in character -- almost like a bread more than cake -- and for that it's great for having with a drink, like coffee or tea (in fact it's the sort of thing Italians would have for breakfast). But saying that, ricotta is really light on fat, which is also what contributes to this texture. I'd also recommend trying this with the best quality ricotta you can find!
Thank you for weighing in, Emiko. I was expecting it to be drier than a butter cake but I still feel like my attempts so far have been unpleasantly dry. I do really like the flavor. I think it is perfect for breakfast. By the way, your recipe for torta di noci is my go-to gluten free dessert. It is a hit every time. I have a celiac friend who loves it but so does everyone else who eats it when I bring it to a party where she is going to be a guest.
What might you recommend for a topping?
Thanks for sharing...
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...
Yes it's the nature of this dish that it's more like a bread really, rather than a "cake"! Good idea to layer!
Nice with coffee or tea, migh've been too dry for eating on tis own, though. Still a nice, quick recipe. Thank you.
Yes, that's exactly how it's to be eaten, as a morning or afternoon treat! :)
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.
Oh I am making this as as soon as I see Italian prune plums in the market. Thank you Emiko!
Des @ atastyplate.com
These look awesome guys! I might even add some fresh blueberries with mine!
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