Wednesday, June 19 2024

This cake is a perfect blend of moist, fluffy texture with the subtle sweetness of cheese and the tartness of plums.

Ideal for a cozy afternoon tea, a family gathering, or simply as a treat to satisfy your sweet cravings, this plumcake promises to be a crowd-pleaser.

Let’s dive into the recipe that serves up to 8 people, ensuring each slice is a piece of heaven.




  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup ricotta cheese
  • Zest of 1 lemon
  • 1 cup plums, pitted and chopped (about 2-3 plums)
  • Powdered sugar for dusting (optional)
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Mix in the ricotta cheese and lemon zest until well combined.
  5. Gradually add the dry ingredients to the ricotta mixture, stirring just until incorporated. Be careful not to overmix.
  6. Gently fold in the chopped plums.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. Once cooled, dust with powdered sugar if desired.
  11. Slice and serve the Ricotta Plumcake. Enjoy the perfect balance of flavors and textures in each bite!
Note: The plumcake can be stored in an airtight container at room temperature for up to 3 days, making it a convenient make-ahead dessert option.
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