Fig Ricotta Cake. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
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 concentric circles. Place the butter into a pot and cook, stirring, until it browns. You can cook Fig Ricotta Cake using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Fig Ricotta Cake
- 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.
- It’s 3 of eggs.
- Prepare 1 cup of whole milk ricotta, room temperature.
- Prepare 2 of heaping tablespoons sour cream.
- You need 1 1/2 teaspoons of vanilla.
- It’s 1 tablespoon of lemon zest.
- You need 1 1/4 cup of all-purpose flour.
- It’s 1 tablespoon of baking powder.
- Prepare 1 teaspoon of kosher salt.
- You need 12 of figs, stemmed and quartered.
Pour the batter into the prepared pan and arrange the fig slices in a single layer on top making sure they are not overlapping one another. Sprinkle with granulated sugar and bake until the top is lightly golden and the center of the cake has set. Cream butter and sugar until light and fluffy, then add eggs, one at a time, scraping down the bowl and making sure each is fully integrated before adding the next. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined.
Fig Ricotta Cake step by step
- 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..
Watch the duo's conversation and them make the fig and ricotta cake below. WATCH: See Ina Garten's Actual Home Kitchen. 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. Ina looks around and decides that it is, perhaps, the fig ricotta cake they are making together. "Something about ricotta, lemon, and vanilla," she says, "They're all great flavors together." But she also mentions that it can be made with any flavorful fruit — peaches or plums.
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