The plum-cake with ricotta and cocoa is quite a common dessert for breakfast or snack and usually pleases everyone.
Simple to make, and in my opinion, that cocoa flavor adds a touch that makes the difference!
What do you think?
Do you agree with me?
It takes only a few ingredients and you will make it in really short time, considering it bakes in about 35 minutes. The plum-cake is made very soft by the presence of ricotta and moreover, it will stay soft for at least 3-4 days, but I don’t think this is the problem, mine didn’t last even 24 hours… my kids and husband devoured it all (well, I also ate some)!!!!
If you make any of my recipes, send me the photos that I will publish on my page with your name.
Approximately 518 Kcal per person

Difficulty: Easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 6 people
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for making Ricotta and Cocoa Plum-cake

2 Eggs (large)
5.3 oz cow's milk ricotta
6.35 oz Sugar
0.5 cups Whole milk
0.42 cups Sunflower seed oil
1 packet Baking powder
2.25 cups All-purpose flour
0.7 oz Unsweetened cocoa powder
1.35 tbsp Whole milk
2 tsp Sugar

Tools

1 Plumcake Mold plum-cake mold

Preparation of Ricotta and Cocoa Plum-cake

In the cake mixer, place the eggs with the sugar and whisk until the mixture is frothy.
While continuing to work the mixture, but at low speed, add the ricotta, milk, sunflower oil, and finally add the baking powder and flour, working until well combined.
Divide the batter by putting half in another bowl and in one of the two batters add the cocoa, milk, and sugar, and mix well.
Take a plum-cake mold and butter and flour if it’s non-stick, otherwise line with baking paper.
Pour a part of the mixture into the mold starting with the light one, then add some of the cocoa one, alternating until all is used.
Preheat the oven to 356°F and bake the plum-cake for about 40-45 minutes, checking for doneness.
Remove from the oven and let cool before serving.