The recipe for the ricotta cake with plums and alchermes without flour, butter, oil is almost creamy, though unfortunately, the weight of the plum slices and the fact that I cut it while it was still warm for the photos caused it to sink in the center, and it doesn’t look very pretty, ahem ahem!
The slices of Stanley plums were previously cooked in a pan with a quantity of alchermes liqueur, flavoring and softening them for a few minutes over moderate heat.
This cake, which is without butter, flour, and oil, is still very creamy thanks to the ricotta, which gently blends with the fine semolina for desserts, creating a smooth and fluid batter where the plum slices rest gently, sinking a little into the mixture!
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients RICOTTA CAKE WITH PLUMS AND ALCHERMES without flour butter and oil
- 28 oz ricotta
- 1 cup sugar
- 4 eggs
- 1 cup semolina
- 2 tbsp rum
- 1 packet baking powder
- 10.5 oz plums
- 3.5 oz alchermes
- to taste sliced almonds
Tools RICOTTA CAKE WITH PLUMS AND ALCHERMES without flour butter and oil
PAN 8.5/9 in
- Bowls
- Stand Mixers
- Pans
FOR THE PREPARATION OF THE RICOTTA CAKE WITH PLUMS AND ALCHERMES without flour butter and oil
Anyway, I wash and slice the plums, then put them in a pan with the alchermes and let them soften over low heat before letting them cool.
In a bowl, I sift the ricotta, then mix it with rum, sugar, semolina, and baking powder.
I separate yolks and whites and after beating the yolks with a fork, I add them to the mixture.
I whisk the egg whites and incorporate them into the finished batter from bottom to top.
I butter and flour or use the cake release spray on the chosen pan and then pour in the ricotta mixture leveling it well on the surface.
I also add sliced almonds evenly on the fruit cake.
Then I neatly place the alchermes plum slices slightly sinking them into the batter.
Now I bake in a preheated oven at 320°F for about 50/55 minutes or depending on the characteristics of our home oven.
I then let it cool and serve at the table this cake with plums, ricotta, alchermes without butter, oil, and flour!
Enjoy your meal! Annalisa
IF YOU WANT TO TRY MAKING RICOTTA AT HOME, HERE’S AN EASY RECIPE
READ → https://blog.giallozafferano.it/asilannablu/ricotta-casalinga-ricetta-formaggio-fai-da-te/
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