Ricotta Fig Cake
Ricotta Fig Cake
A light and moist cake made with creamy ricotta cheese, zesty lemon, and fresh figs. This rustic yet elegant dessert is perfect for late summer gatherings, coffee with friends, or a simple treat that looks impressive with minimal effort.
Ingredients
Equipment
Method
- Mix wet ingredients: In a large bowl, whisk ricotta, sugar, olive oil, lemon zest, eggs, and vanilla until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine: Gently fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Prepare figs: Slice figs in half (or quarters if large).
- Assemble: Pour batter into the prepared pan. Arrange figs on top, cut side up. Lightly press them into the batter.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool before slicing. Dust with powdered sugar if desired.
Notes
This cake pairs beautifully with whipped cream or a drizzle of honey.
For extra flavor, add 1 tsp almond extract along with vanilla.
Works well with frozen figs (thawed and drained) if fresh aren’t available.
For extra flavor, add 1 tsp almond extract along with vanilla.
Works well with frozen figs (thawed and drained) if fresh aren’t available.
