Fig Ricotta Cake Recipe

Categories: Recipes

Fig Ricotta Cake Recipe

Fig Ricotta Cake

Fig Ricotta Cake. Beat in eggs, one at a time, followed by almond extract. Arrange the sliced figs in the muffin cups (overlapping is okay). Fill the muffin cups with the cake batter about three-quarters of the way full. I quartered the larger ones and halved the smaller ones, then nestled them into the cake batter because it wasn't clear whether they went on top or had to be pushed in. Arrange the figs on the cake, cut sides up, in snug but not overlapping circles. Make Fig Ricotta Cake using 11 ingredients and 7 steps easily.

Ingredients

Prepare 10 T of softened butter plus some for the pan
You need 1 cup of sugar plus some for sprinkling on top and coating pan
Prepare 3 of eggs
Prepare 1 cup of whole milk ricotta, room temperature
You need 2 of heaping tablespoons sour cream
It’s 1 1/2 teaspoons of vanilla
It’s 1 tablespoon of lemon zest
Prepare 1 1/4 cup of all-purpose flour
It’s 1 tablespoon of baking powder
It’s 1 teaspoon of kosher salt
It’s 12 of figs, stemmed and quartered

Steps

Take 4 figs and place in 400 oven on baking sheet for 20 minutes. When roasted place in blender and purée. If needed, add a little water. Set aside..
Set oven to 375. Prepare a 9 inch springform pan by buttering generously and coating sides and bottom with sugar..
Cream 10 T of butter with one cup sugar for 3 minutes. Add eggs one at a time, incorporating fully. Add ricotta, sour cream, vanilla and lemon zest. Beat until combined. Don’t worry if it looks curdled or lumpy..
Sift flour, salt and baking powder together. Add dry ingredients to the wet ingredients. Add fig purée. Beat just until combined..
Pour into pan and smooth the top. Place fig quarters gently on top of cake. Sprinkle generously with sugar..
Bake for approximately 40-50 minutes, or until skewer comes out clean and top is browned. Cake may need additional time in baking..
If making with peaches and raspberries, add one half pint of raspberries to batter and 3 sliced peaches and a half pint raspberries to top of cake..

Ready to make like Barefoot Contessa and hit your kitchen but looking to make something a tad less labor-intensive? Check out Ina Garten's favorite easy appetizers here. There are many ways you can incorporate fresh figs into classic baked goods, like in our figgy walnut muffins or a savory fig and pistachio fruitcake. But Garten's combo of fresh fruit and creamy ricotta cheese is something you could also riff on with our classic ricotta toast or even in a ricotta-based cheesecake. Spread the cake batter into the prepared pan and top with the sliced almonds and figs.

(Visited 25 times, 1 visits today)

ReceptOK