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Cooking
Plum & Ricotta Cake with Almonds
· 6 servings
Marinating the plums
Pit and halve the plums and place them in a bowl. Add vanilla sugar and brandy for extra flavor and aroma. Stir and set aside to rest while you prepare the batter.
Ricotta base
Put the ricotta in a bowl, then add cane sugar, vanilla sugar and freshly grated orange zest. Using the paddle attachment (flat beater), mix everything together well.
Adding the wet ingredients
Gradually mix the egg yolks (set the whites aside for whipping) and the cooled melted butter into the ricotta mixture. Mix well each time so everything comes together into a smooth batter.
Combining the dry ingredients
In a separate bowl, mix the plain flour, ground almonds, baking powder and a pinch of salt. Gently fold this dry mixture into the ricotta batter.
Getting ready to bake
Whip the egg whites into stiff peaks using a balloon whisk. Preheat the oven to 170 °C. Grease the cake tin thoroughly with oil and dust it with flour.
Folding in the egg whites
Very gently fold the whipped egg whites into the batter in batches using a spatula. The egg whites give the cake its airy texture, so work carefully to avoid knocking out the air!
Assembling the cake
Pour the finished batter into the prepared tin. Arrange the marinated plums evenly on top, cut side up. Sprinkle everything with flaked almonds. You can add an extra sprinkle of cane sugar and a pinch of cinnamon.
Baking until golden
Bake the cake in the preheated oven for about 40–50 minutes. The center may remain slightly moist, which is perfectly fine. It will firm up nicely and stay perfectly moist once cooled.
Finishing touches and serving
Let the baked cake cool completely in the tin. Before serving, you can dust it lightly with icing sugar. It tastes great on its own or with a spoonful of sour cream or a dollop of whipped cream.