Ricotta Cake with Champagne Honey Plums
1 cup organic sugar
¹⁄3 cup almond flour
2 pounds ricotta cheese, drained
1 teaspoon orange zest
1 teaspoon vanilla extract
¼ teaspoon sea salt
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.