Ricotta Cake with Champagne Honey Plums 

Serves 8


1 cup organic sugar

¹⁄3 cup almond flour

2 pounds ricotta cheese, drained

1 teaspoon orange zest

6 eggs

1 teaspoon vanilla extract

¼ teaspoon sea salt

Fruit Topping

1 to 2 fresh plums, sliced into half moons

3 tablespoons Champagne vinegar

1 tablespoon honey

Pinch of sea salt


Preheat oven to 325 F. Set rack in the middle of the oven.

Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.

In a medium bowl, whisk sugar and almond meal together.

In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.

Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.

Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean. Cool completely on a wire rack.

Toss sliced plums with vinegar, honey and a pinch of sea salt. Allow to macerate for 8 to 10 minutes. Arrange plums onto cooled cake in a spiral pattern or design of choice.

Cake can be chilled in the refrigerator until ready to serve.