At a glance
You're in for a treat with this moist and tender almond cake—ricotta is the secret ingredient that keeps every slice wonderfully soft. The main challenge is gently folding whipped egg whites into the batter to preserve that airy texture, and knowing that the center should still look slightly moist when it comes out of the oven (it firms up perfectly as it cools). Between marinating the plums, mixing the batter, and baking, you'll have an autumn dream that fills your kitchen with the irresistible aromas of roasted plums, almonds, and cinnamon.
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Marinate the plums
Pit and halve the plums, then place them in a bowl. Add vanilla sugar and brandy for extra flavour and aroma. Stir well and set aside to rest while you prepare the batter.
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Make the ricotta base
Put the ricotta in a mixing bowl and add the cane sugar, vanilla sugar and freshly grated orange zest. Using the paddle attachment (flat beater), mix everything together well.
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Add the wet ingredients
Gradually mix the egg yolks into the ricotta mixture (set the whites aside for whipping), followed by the cooled melted butter. Mix thoroughly each time so everything comes together into a smooth batter.
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