Dessert / Food styling

Olive Oil Ricotta Cake with Plums


We’re back after taking a few days off. I baked this olive oil and ricotta cake to enjoy after dinner. The olive oil and ricotta make this cake nicely moist, topped with fresh plums which we’re still enjoying given the abundance of stone fruits this season. Add a blob of vanilla ice cream or perhaps some whipped mascarpone – delicious!


Olive Oil Ricotta Cake with Plums | Au Petit GoûtOlive Oil Ricotta Cake with Plums | Au Petit Goût

I hope to share a few memories of our trip in an upcoming post, followed by a review of a wonderful new cookbook- The Naked Cookbook.

The Valley Isle | Elizabeth Gaubeka Natural Light Photography


How is your summer going so far?

Be back soon.

Olive Oil Ricotta Cake with Plums
Cook time
Total time
Credit for this recipe is Food 52 Cookbook.
: Dessert
: French
Serves: 8
  • 1 cup of whole milk ricotta
  • ½ cup of olive oil
  • 1 cup of granulated sugar
  • 1 tbsp finely grated lemon zest
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ baking soda
  • 8 to 10 small plums, halved
  • 1 tbsp of honey or sugar
  • Confectioners' sugar for dusting
  1. Preheat oven to 350 degrees. Butter and flour a 9-inch round springform pan.
  2. In a large bowl, whisk together the ricotta, olive oil, granulated sugar, lemon zest. Add the eggs one at a time, whisking well after each addtion.
  3. Sift flour, baking powder, salt and baking soda directly over the ricotta mixture. Stir gently until combined. Pour the batter-into the prepare pan, spreading it evenly.
  4. Arrange plum on top of the cake, cut side down.
  5. Bake for 55 or 60 minutes,until the top is golden brown, and a toothpick inserted into the center comes out clean.
  6. Let cool in the pan for 15 minutes. Remove form the cake from the pan and dust with confectioners' sugar and serve slightly warm or at room temperature.

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12 comments on “Olive Oil Ricotta Cake with Plums”

  1. It’s always a delight to see your food posts here, Elizabeth. Your light makes everything look so delicious! I’m happy to know you enjoyed your summer, especially with those tropical blue colors! How beautiful!!

    1. Thank you so much, dear Beverly! I follow your work closely and look forward to what you will be sharing with us next! I hope you enjoyed your summer as well.Weather is already changing here in the Pacific Northwest. Fall light is soft and even, which I truly love. Thanks for staying in touch. I will do so too! Hugs xo 🙂

  2. Such a lovely autumn inspired cake! I love to bake with ricotta too, it makes for an amazing crumb in cakes 🙂 Looking forward to hearing about your adventures and the review of that cookbook!

    1. Thank you so much, Emma! I do too! ricotta adds a subtle texture to any batter. Did I tell you? I made your ricotta pancakes for breakfast ( – without the berry sauce, and there were a hit. I would love to repeat them with a dedicated post to your recipe and to you. Ricotta makes these pancakes so delicate. Thank you again, Emma! Hugs! xo 😉

  3. Hi Elizabeth. Great to see you are back.
    My summer is going super busy and fun with family visiting and of course a quite time with my blog .Looking forward to your Hawaii stories.
    The way you have arranged the plums on top almost gives it a lattice like look. Very pretty…

    1. So great to hear your family is visiting, Ratna! Thanks so much for your loyal comments. Family first, indeed! Yes, we loved Hawaii and hope we can go back soon. It’s hard to back to reality after being so disconnected. I will be sharing pics soon along with a mousse I am finishing up with local Hawaiian fruit – Dragon fruit. Looking forward to what you be sharing with us next! Hugs! 🙂

  4. Great to see you back Elizabeth. I hope you had a lovely summer break. This ricotta cake looks amazing…. although no stone fruit in these parts at this time of the year. I have some lovely ricotta sitting in my fridge just waiting for such a recipe. Maybe I will try it without fruit… what do you think? Or could I add another fruit? xxx

    1. Thanks so much for keeping in touch, Ev! It’s great to see you as well. I love your idea. You can definitely make this cake without stone fruit on top. Enjoy it simple and moist with vanilla ice cream or any coulis or natural fruit. I would also consider pears or apples, any fruit would go well with this batter. Looking forward to reading about what you shared with us lately. It takes time to reconnect after two weeks traveling. Wishing that you had a great summer. Will keep in touch XO 🙂

    1. It’s great to see you too, Lilia! Hope you had a good summer. I look forward to reading and discovering what you’ve been cooking and baking. I missed your latest posts.
      We had a good time, and will be sharing some pics soon. Felt in love with Dragon-fruit and I would love to use if I’m lucky to find it here. XO 🙂

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