I seriously cannot get enough of these plums. I mean, they’re in season, they’re really nice and ripe right now and you know, if life gives you plums, I think should definitely make this Plum Ricotta Cake. I’ve been making it for a while now, mainly because of its delicious taste but also because it’s very nicely balanced, with just the right amount of sweet and moist.

This is the kind of cake where you just dump all of the ingredients, mix them well and just bake everything in your oven. Don’t take my word for it, make it and see for yourself. You won’t regret it. Also, if you serve this as a post-dinner dessert, you might have some left over for breakfast and let me tell you, this cake is really great for breakfast.

*I’ve updated the recipe below for a sugar-free version

Plum Ricotta Cake

250g/1 cup ricotta

80ml/1/3 cup extra virgin olive oil

200g/1 cup coconut sugar (or any other sugar you like) or 340g/1 cup honey

Zest from 1 lemon

2 large free-range eggs

190g/1 ½ cup flour OR 250g/2 cups if using honey instead of sugar

1½ tsp baking powder

½ tsp baking soda

½ tsp fine salt

10 plums, pitted and halved

1 Tblsp honey, optional

Powdered sugar, for sprinkling.

Preheat your oven to 180C/350F if using sugar OR 165C/325F. Grease and line a 20cm/9in springform pan. In the bowl of a stand mixer, beat the ricotta, oil, sugar and zest. Beat in the eggs, one at a time. Sift all of the dry ingredients, except the powdered sugar and mix with a wooden spoon until everything is incorporated. In a medium bowl, put the plums and the honey and give them a toss until they are all coated with honey; skip this step if your plums are sweet enough. Pour the cake batter in the pan, then place the plum halves on top. Bake in the oven for about 35-45 minutes OR around 55-60 minutes if using honey. The cake is done when a toothpick inserted in the centre comes out clean. You may need to cover with tin foil after the first 30 minutes of baking, so check and see if browning too quickly. Allow to cool to room temperature, dust with powdered sugar (or not) and serve!

Adapted from here