This cake is both decadently flavored and incredibly light. It's best right out of the oven, while the plums are still steaming, with a warm cup of tea. Thanks again go to Old Town Oil for gifting me some Meyer Lemon-infused olive oil that became the star of this cake! Check out their online store where you can get 15% off with the code PP15. Oh, and if these instructions aren't good enough for you, check out the video below.
1 cup of ricotta cheese
1/3 cup of olive oil (again, I used this beautiful blend from OTO)
1 cup of sugar
as much zest as you can get from a lemon (I also scored some sticker in my latest cake)
2 large eggs
1 1/2 cups of flour
1 1/2 tsp of baking powder
1/2 tsp of baking soda (which I forgot to mention in the video because I am not perfect)
1/2 tsp of sea salt
4 plums, cut into three with the pits removed
Preheat the oven to 350, and grease and line a 9" spring-form pan.
In a large bowl, combine the ricotta cheese, olive oil, sugar, and lemon zest. Stir to combine.
Add the eggs, one at a time, mixing well between each egg.
Sift in the flour, baking powder, baking soda (which, again, I cut out of the video in an overzealous attempt to shorten it), and salt.
Stir together, but do not over mix. For me, an eager beaver in the mixing department, I know to stop just after the flour has disappeared into the cheese mixture as long as there is no rebellious flour clinging to the bottom of the bowl.
Pour into the pan, and spread evenly. At this point, you're going to be muttering to yourself about how I'm crazy and there's no way that this cake will rise as much as I say it will. Just wait.
Arrange the plums on top of the cake, then pop it in the oven. Bake for 55-60 minutes.
When the cake is golden brown on top, take out of oven. Pop it out of its pan, sprinkle with powdered sugar, and sink your teeth into it.
*store tightly wrapped in cling film if you don't eat it all at once