Description
This Fig-Ricotta Cake is a delightful blend of creamy ricotta and sweet figs, creating a moist and flavorful dessert perfect for any occasion.
Ingredients
Scale
- nonstick cooking spray
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups whole-milk ricotta cheese
- 1 cup white sugar
- ¾ cup unsalted butter
- softened
- 3 large eggs
- at room temperature
- 1 ½ teaspoons almond extract
- 4 fresh figs
- chopped into 1/2-inch pieces
- 1 tablespoon all-purpose flour
- 4 fresh fig slices
- 1 teaspoon confectioners’ sugar
- or as needed (Optional)
Instructions
- Preheat your oven to 350°F (175°C) and spray a cake pan with nonstick cooking spray.
- In a bowl, whisk together the 1 ½ cups of flour, baking powder, and salt.
- In a large mixing bowl, beat the ricotta cheese, white sugar, and softened butter until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.
- Gradually add the flour mixture to the ricotta mixture, mixing until just combined.
- Fold in the chopped figs and sprinkle 1 tablespoon of flour over them to prevent sinking.
- Pour the batter into the prepared cake pan.
- Garnish with the fresh fig slices on top before placing it in the oven.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes before transferring to a wire rack. Dust with confectioners’ sugar before serving if desired.
Notes
Substitute other fruits if figs are not in season. Ensure eggs are at room temperature for better mixing.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 22 g
- Sodium: 360 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 105 mg
Keywords: Fig-Ricotta Cake, dessert, figs, ricotta cheese, baking, American dessert