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Ricotta Plumcake

ricotta plumcake

I had to have a ricotta plumcake recipe. It couldn’t be other way after the saleswoman of the market I use to go told me she never met a customer who buy that much ricotta as me :-)!

Years ago I liked the sheep-milk ricotta. I used to live in a small village and it was often gave as a gift by some known shepherd. I liked it but it wasn’t that thing I use to go looking for.

Since I changed city and discovered the cow-milk ricotta (lighter, under my point of view), it became a mania for me. There was a period when I had to have ricotta for lunch (I use to eat it with the crispy Sardinian bread), then the many salted cakes and quiches. I have to say that I am not alone, all of my family are fond of ricotta too ;-).

So, when I saw this recipe on Food52 site, with such an inviting “texture”, I had to capitulate. Also because it is extremely simple to prepare and, except for the ricotta, I bet you have all ingredients at home ;-).

Prep time: 
Cook time: 
Total time: 
Serves: 50 min
  • 10 1/2 ounces fresh ricotta
  • 1 1/3 cups of sugar
  • 3 eggs
  • 2 1/3 cups + 1 Tbsp of all purpose flour
  • 1 tsp of baking powder
  • Zest of 1 lemon or 1 tsp of vanilla extract, to your taste
  1. Turn on the oven to 350°F.
  2. Grease a plumcake pan.
  3. In your stand up mixer, beat the ricotta, eggs and sugar until creamy.
  4. In a separate bowl, mix the flour with the baking powder. Then add it to the ricotta mix and mix until well combined. Add the lemon zest or vanilla, as you prefer.
  5. Pour the batter into the greased pan and bake for about 40 minutes or until, inserting a toothpick into the plumcake, it comes out clean.
  6. Let it cool on a rack.
  7. Buon appetito!

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