Italian ricotta plum cake

Italian ricotta plum cake is made with ricotta cheese blended directly into the batter. If you happen to have other fruit at home, such as peaches, apricots, blueberries or apples, they will work beautifully too. The cake contains only a small amount of fat and, thanks to the addition of ricotta, turns out wonderfully soft, delicious and light in colour when sliced.

Ingredients for Italian ricotta plum cake:

• 3 large eggs
• 200 g caster sugar
• 250 g ricotta cheese
• 50 ml rapeseed oil or olive oil
• finely grated zest of 1 lemon
• 300 g plain flour
• 2 teaspoons baking powder
• 600 g plums, such as Victoria plums

All ingredients should be at room temperature. Sift the flour and baking powder together and set aside.

Place the eggs and sugar into the bowl of a stand mixer. Whisk (using the whisk attachment) until the mixture becomes pale, light and fluffy, increasing to almost three times its original volume. Add the ricotta in three additions, whisking well after each addition. The mixture should be smooth and uniform, with no lumps of ricotta remaining. Gradually pour in the oil while mixing. Add the lemon zest and continue mixing. Add the sifted flour and baking powder, then gently fold in with a spatula until just combined and a smooth, thick batter forms.

Transfer the batter to a 23 cm round cake tin lined with baking parchment. Arrange the halved and stoned plums on top, close together, cut side facing down.

Bake at 160°C for approximately 45–50 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Before serving, dust with icing sugar if desired.

Enjoy!