Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, fig ricotta cake. One of my favorites food recipes. For mine, I am going to make it a little 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 well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Fig Ricotta Cake is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook fig ricotta cake using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fig Ricotta Cake:
- Make ready softened butter plus some for the pan
- Get sugar plus some for sprinkling on top and coating pan
- Get eggs
- Prepare whole milk ricotta, room temperature
- Take heaping tablespoons sour cream
- Take vanilla
- Take lemon zest
- Make ready all-purpose flour
- Make ready baking powder
- Prepare kosher salt
- Take 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 is going to wrap this up with this special food fig ricotta cake recipe. Thanks so much for reading. I am sure 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!
