Ricotta has been making its way into more and more of my recipes lately. I think it has become one of my favorite ingredients. I love it because it is light, slightly sweet, creamy and so versatile. It works just as well in desserts as it does in savory dishes.
Summer comes with some of the most flavorful fruits, so I couldn’t resist making the most of apricot and plum season. I wanted a simple cake, but a little different from the classic fruit sponge cake I usually make.
The result is a fluffy cake with a smooth ricotta layer, and I really loved the combination of apricots and plums. It feels a little more special than a simple fruit sponge cake, but it is just as easy to make.
Tips for a Perfect Cake
- Choose ripe but still firm fruit, so it holds its shape better while baking.
- Use fresh ricotta for the best, smoothest texture.
- Let the cake cool completely before slicing. The texture will be better once the cake has had time to set.
What Other Fruits Can You Use?
This recipe is very easy to adapt depending on the season. You can replace the apricots and plums with other fruits that pair well with a fluffy cake and creamy ricotta.
Here are a few equally delicious options:
- peaches or nectarines
- cherries
- sour cherries
- pears
- apples with a little cinnamon
How to Store Ricotta Cake
Because this cake contains fresh cheese, I recommend storing it in the refrigerator, in an airtight container or covered well. It is delicious served cold, and the fruit flavors become even more intense the next day.
Frequently Asked Questions
Can I use only apricots or only plums?
Yes. The cake works really well with just one type of fruit. Using both, however, adds a lovely contrast of flavors.
Can I use a different type of cheese?
Ricotta has a unique texture, but you can replace it with another smooth, fresh cheese, depending on what you have available.
More Fruit Recipes to Try
If you enjoyed this cake, here are a few more summer recipes worth trying:
Apricot Galette with Vanilla Cream
Apricot, Plum and Ricotta Cake Recipe
12
servings15
minutes30
minutes180
kcalA fluffy and lightly creamy cake with ricotta, apricots and plums, perfect for summer days.
Ingredients
- For the cake batter
5 eggs
6 tablespoons sugar
2–3 tablespoons oil
7 tablespoons all-purpose flour
1 small yogurt (140 g)
1 baking powder (10 g)
a pinch of salt
1 tablespoon vanilla extract
- For the ricotta layer
250 g ricotta
2 small eggs, or 1 large egg
1 tablespoon vanilla sugar
1 teaspoon vanilla extract
- For the topping
7 apricots
5 plums
Directions
- Beat the whole eggs with the sugar until doubled in volume. Add the remaining ingredients and mix until you get a thick, smooth batter.
- Pour the batter into a baking pan lined with parchment paper.
- For the ricotta layer, mix all the ingredients together, then spoon it over the batter in small dollops.
- Arrange the quartered, pitted fruit on top.
- Place the pan (20 x 30 cm) in a preheated oven at 180°C (350°F) and bake for approximately 30 minutes. Check if the cake is done using a toothpick.