Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, fig ricotta cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The recipe didn't specify what type of figs, so my daughter chose the sweeter green figs over the darker ones. 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. Beat in eggs, one at a time, followed by almond extract.
Fig Ricotta Cake is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Fig Ricotta Cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have fig ricotta cake using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fig Ricotta Cake:
- Make ready 10 T softened butter plus some for the pan
- Make ready 1 cup sugar plus some for sprinkling on top and coating pan
- Make ready 3 eggs
- Prepare 1 cup whole milk ricotta, room temperature
- Take 2 heaping tablespoons sour cream
- Prepare 1 1/2 teaspoons vanilla
- Take 1 tablespoon lemon zest
- Make ready 1 1/4 cup all-purpose flour
- Get 1 tablespoon baking powder
- Take 1 teaspoon kosher salt
- Make ready 12 figs, stemmed and quartered
Especially when they are folded into a sweet and moist almond and ricotta cake, with a crunchy sugary crust! This cake works well also with other types of fruit (I really like it with apples too), but the fig-ricotta-almond combo is my absolute favorite. Watch the duo's conversation and them make the fig and ricotta cake below. WATCH: See Ina Garten's Actual Home Kitchen.
Steps to make Fig Ricotta Cake:
- 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. This ricotta almond fig cake is one of those recipes.
So that’s going to wrap this up for this exceptional food fig ricotta cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
