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Plum, lemon and ricotta cake with a slice cut out

Plum, lemon & ricotta cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Enjoy our plum, lemon and ricotta cake on its own, or with a dollop of cream or crème fraîche spiked with a little amaretto for added indulgence

  • Freezable
  • Vegetarian
Nutrition: Per serving


  • 3-4 plums, halved and stoned
  • 2 tbsp light brown soft sugar
  • 150g unsalted butter, melted, plus extra for the tin
  • 250g ricotta
  • 230g golden caster sugar
  • 2 lemons, zested
  • 3 eggs, lightly beaten
  • 180g self-raising flour
  • 1⁄2 tsp baking powder
  • 40g hazelnuts, chopped
  • crème fraîche, to serve


  • STEP 1

    Heat the oven to 190C/170C fan/ gas 5. Arrange the plums cut-side down in a single layer in a roasting tin, sprinkle over the brown sugar and roast for 10 mins until tender but still holding their shape. Leave to cool a little in the tin.

  • STEP 2

    Butter the base and sides of a 20cm springform tin and line with baking parchment. Tip the ricotta, caster sugar and lemon zest into a stand mixer and beat for 5 mins, or do this with an electric whisk. Beat in the eggs, one at a time, beating well after each addition. With the motor running, slowly pour in the butter, beating until fully combined. Add the flour and baking powder, and quickly mix just to incorporate – don’t over-beat. Spoon into the tin, then press the roasted plums on top, cut-side up, and sprinkle over the hazelnuts.

  • STEP 3

    Bake for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. Leave to cool until just warm, or fully cool. Serve with crème fraîche.

Recipe from Good Food magazine, September 2021

Goes well with


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