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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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 1/3 cup olive oil
  • 2 tbsp lemon zest
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 6 –8 fresh figs halved or sliced

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons
  • 9-inch round cake pan
  • Parchment paper (for lining the pan)
  • Cooling rack
  • Spatula

Method
 

  1. Mix wet ingredients: In a large bowl, whisk ricotta, sugar, olive oil, lemon zest, eggs, and vanilla until smooth.
  2. Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Combine: Gently fold the dry mixture into the wet mixture until just combined. Do not overmix.
  4. Prepare figs: Slice figs in half (or quarters if large).
  5. Assemble: Pour batter into the prepared pan. Arrange figs on top, cut side up. Lightly press them into the batter.
  6. Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  7. 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.