Olio Taibi
Italian plums, ricotta, and our Biancolilla Extra Virgin Olive Oil blend together for an easy fall dessert.
1 1/2 cups (180g) all purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/3 cups (300g) whole-milk ricotta
3/4 cup (150g) granulated sugar
1/3 cup (67g) Olio Taibi Biancolilla Extra Virgin Olive Oil, plus 1 tsp for preparing pan
2 eggs
8-10 Italian prune plums, halved and pitted
1/4 tsp lemon zest
1/2 tsp cardamom
2 tsp turbinado sugar
powdered sugar (optional, for serving)
Prepare an 8 or 9 inch cake pan by lining bottom with parchment paper, then using 1 tsp of olive oil, brushing parchment and sides of pan.
Preheat oven to 350 degrees.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together sugar, ricotta, andBiancolilla Extra Virgin Olive Oil.
Whisk eggs into ricotta mixture, one at a time until smooth.
Add flour mixture to ricotta mixture, stirring gently until all dry spots are gone. Mixture won't be fully smooth, but should not have any large lumps.
Scrape batter into prepared pan, and smooth out top with a spatula.
Place plum halves on top of batter, cut side down.
Sprinkle cake with lemon zest, cardamom, and turbinado sugar.
Bake cake for 35-40 minutes, until lightly golden and a toothpick inserted into center of cake comes out clean.
Let cool in pan on a rack for 30 minutes. To unmold, place cooling rack on top of cake, invert and turn out cake gently onto rack. Peel off parchment, then place serving plate on bottom of cake, and invert again while holding rack in place on the cake's top.
Dust with powdered sugar, if desired.
This cake takes advantage of the fall plum season, combining our buttery Biancolilla with creamy ricotta. Italian prune plums are small egg-shaped plums with a deep purple skin and yellowish green flesh. This cake has a plush crumb, and is not too sweet, thanks to the tart plums and lower amount of sugar than most cakes.
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