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1
Preheat your oven to 350u00b0 F, and butter and flour a 9-inch springform.
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2
In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together. Add one egg, whisk well; add the next, whisk again.
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3
Sift all of the dry ingredients -- save for the confectioner's sugar -- directly over the wet ingredients you just whisked together. Mix with a spoon gently until just combined. (Use more of a folding motion toward the end -- this will help keep the gluten from developing in your batter, which will keep your cake from toughening or becoming too dense.)
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4
Pour the batter into the cake pan, spreading it out evenly as needed. If your plums are very tart, toss them with a tablespoon of sugar or honey, and place them in the top of the cake, cut-side down. Bake for 35 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a cake tester or toothpick comes out of the cake cleanly. (Depending on your oven, this could take up to 45 minutes.) Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack.
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5
Dust with confectioner's sugar, and serve slightly warm or at room temperature. This cake wouldn't be opposed to whipped cream or whipped mascarpone, either.
