Olive Oil Ricotta Cake with Plums Recipe | Food52
Celebrate summer’s bounty with this tender, citrus-kissed cake topped with syrupy plums.
Olive Oil Ricotta Cake with Plums: A One-Bowl Summer Dessert
Nothing quite embodies the warmth and abundance of summer like a simple, fruit-topped cake. The olive oil ricotta cake with plums recipe, adapted from Deb Perelman’s The Smitten Kitchen Cookbook, is a standout in the world of uncomplicated, rich, and flavorful desserts. Its tender crumb—thanks to ricotta and olive oil—balances beautifully against the tangy sweetness of caramelized plums, making it a cake for all occasions, whether you’re hosting a dinner party or craving a slice with afternoon coffee.
The Inspiration Behind the Cake
The story behind this cake is one of spontaneity and adaptation. Originally, the test kitchen envisioned a dessert with poached plums—an ode to the warm, citrus-scented syrups of autumnal poached pears. But plans change, especially in kitchens. One impromptu experiment with ricotta, olive oil, and plums led to a dessert so satisfying, the original idea was happily shelved. The result? A cake that is both refined and approachable, flavored with bright lemon zest, rich olive oil, and tangy ricotta, all in one bowl.
Ingredient Highlights and Substitutions
- Ricotta: Fresh, full-fat ricotta is essential—it provides moisture and a gentle tanginess without making the cake heavy.
- Olive Oil: A good-quality, fruity olive oil adds richness and a subtle herbal note that complements the sweetness of the plums.
- Plums: Choose perfectly ripe plums—they should feel soft and fragrant. Underripe plums won’t caramelize or become fully juicy in the oven, and overripe ones may break down too much.
- Lemon Zest: Amping up the lemon zest brightens the cake and balances the richness of the dairy and oil.
- Other Flourishes: The recipe ends with a light dusting of confectioner’s sugar and—for those who want to indulge—a dollop of whipped cream or mascarpone.
If you’re missing an ingredient, consider these swaps:
| Ingredient | Possible Substitution |
|---|---|
| Full-fat ricotta | Greek yogurt or farmer’s cheese |
| Olive oil | Any neutral vegetable oil |
| Granulated sugar | Coconut sugar or maple syrup (adjust sweetness) |
| Plums | Peaches, apricots, or ripe pears |
Step-by-Step Recipe Guide
- Prepare the Pan and Oven: Butter and flour a 9-inch springform pan, and preheat your oven to 350°F (175°C). Sifting the flour is optional—skipping it makes for a more casual, less fussy cake.
- Mix Wet Ingredients: In a large bowl, whisk together the ricotta, olive oil, granulated sugar, and lemon zest. Add eggs one at a time, whisking well after each addition.
- Combine Dry Ingredients: Sift the flour, baking powder, baking soda, and salt over the wet ingredients. Gently fold until just combined—overmixing will toughen the cake.
- Arrange Plums: Halve and pit 9–10 small plums. If they’re very tart, toss them with a tablespoon of sugar or honey. Place them cut-side down on the batter, pressing lightly.
- Bake: Bake for 35–45 minutes, until the top is golden, the edges pull away from the pan, and a cake tester comes out clean. Timing will vary by oven.
- Cool and Serve: Let the cake cool in the pan for 10–15 minutes, then transfer to a rack. Dust with confectioner’s sugar and serve slightly warm or at room temperature. Whipped cream or mascarpone are delightful accompaniments.
Baker’s Tips for the Best Results
- Choose Plums Wisely: The plums you select can make or break this cake. Ripe, juicy, and aromatic varieties will release their juices into the batter, creating little pockets of caramelized fruit.
- Don’t Overmix: Fold the dry ingredients gently into the wet ingredients to keep the cake’s texture tender.
- Serve It Fresh: This cake is best enjoyed the day it’s made, but leftovers are still delightful when gently reheated.
Frequently Asked Questions (FAQs)
Can I use a different pan?
A: A 9-inch springform pan is ideal, but a regular cake pan can also be used. If using a non-removable pan, line it with parchment for easy removal.
Can I make the cake ahead?
A: Yes, the cake can be baked a few hours in advance. Store at room temperature and dust with confectioner’s sugar just before serving.
Can I substitute other fruits?
A: Absolutely. Peaches, apricots, and ripe pears are excellent alternatives. Adjust the sugar added to the fruit based on tartness.
Is this recipe adaptable for gluten-free or dairy-free diets?
A: For gluten-free, swap the flour for a 1:1 gluten-free blend. For dairy-free, try plant-based ricotta and omit the whipped cream topping.
Why is olive oil used instead of butter?
A: Olive oil adds a luxurious, moist crumb and a nuanced flavor that pairs beautifully with both the ricotta and the tart fruit. It also makes the cake slightly more wholesome.
Variations and Serving Ideas
- Citrus Variations: Swap lemon zest for orange or grapefruit zest for a different citrus profile.
- Nutty Crunch: Fold in chopped almonds or walnuts for added texture.
- Herbal Twist: Add a pinch of fresh thyme or rosemary to the batter for a savory note.
- Breakfast Treat: Serve slices for brunch with a side of Greek yogurt and honey.
Why This Cake Stands Out
This olive oil ricotta cake with plums is more than the sum of its parts. It’s a cake that encourages spontaneity in the kitchen—a reminder that the best recipes sometimes emerge from improvisation. The ricotta and olive oil team up to create a cake that is rich, yet not heavy; moist, but not dense. The plums, caramelized and juicy, make every bite a celebration of summer. It’s a cake that invites you to linger at the table, to savor each bite, and to share generously with friends and family.
More Tips for Baking This Cake
If you’re new to baking with fruit cakes, here are some extra pointers:
- Test for Doneness: Ovens vary—always check your cake 5–10 minutes before the recommended time. The cake should spring back lightly when touched, and a skewer inserted in the center should come out clean.
- Cooling is Crucial: Let the cake cool in the pan for at least 10 minutes before transferring to a rack. This helps prevent sticking and crumbling.
- Storage: Store leftovers covered at room temperature for 1–2 days, or refrigerate for up to 4 days. Bring to room temperature before serving.
- Presentation: For special occasions, arrange the plum halves in a decorative pattern before baking for a visually striking finish.
Pairing Suggestions
This cake pairs beautifully with:
- A glass of sweet dessert wine, such as a late-harvest Riesling or Moscato.
- Earl Grey or chamomile tea for a soothing afternoon treat.
- A scoop of vanilla ice cream or a dollop of lightly sweetened ricotta.
Expert Q&A
What makes this cake so moist?
The ricotta locks in moisture, while the olive oil adds fat and a unique, fruity flavor. Together, they prevent the cake from becoming dry or crumbly, even the next day.
Can I use dried fruit?
Dried fruit won’t release juices or caramelize in the same way as fresh. If you try, rehydrate the fruit first, or add extra moisture (like fruit juice or a syrup) to the batter.
What’s the best way to tell if plums are ripe enough?
Ripe plums yield to gentle pressure near the stem and smell fragrant. If you squeeze them and they feel firm, let them ripen at room temperature for a day or two.
Conclusion: Celebrate the Seasons with Simple Baking
This olive oil ricotta cake with plums is a testament to the joys of seasonal, fuss-free baking. It’s a recipe that respects the ingredients—ripe fruit, good olive oil, fresh dairy—without demanding perfection. Whether you’re a novice baker or a seasoned pro, this cake is accessible and rewarding. It’s a reminder that the best desserts often come from seizing the moment, trusting your instincts, and sharing generously. As summer fades, this cake will linger in memory—and hopefully, return to your table next season.
