Olive oil ricotta cake with plums
Cakes
This recipe is adapted from Deb Perelman's The Smitten Kitchen Cookbook. <br /> <br />Use perfectly ripe plums when you make this, as they have a way of being honest in this cake -- if they're too firm, you'll notice later. And at the risk of making enemies with Alice Medrich, I will tell you that I've made this without sifting, and no one complained. Sift if you wish, you won't hear from me if you don't.
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