Fig Ricotta Cake
Fig Ricotta Cake

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fig ricotta cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. After the ricotta cake batter is made and spread out in the pan, a basket of cut-up figs is arranged on top.

Fig Ricotta Cake is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Fig Ricotta Cake is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Prepare 10 T softened butter plus some for the pan
  2. Take 1 cup sugar plus some for sprinkling on top and coating pan
  3. Take 3 eggs
  4. Prepare 1 cup whole milk ricotta, room temperature
  5. Prepare 2 heaping tablespoons sour cream
  6. Get 1 1/2 teaspoons vanilla
  7. Get 1 tablespoon lemon zest
  8. Take 1 1/4 cup all-purpose flour
  9. Prepare 1 tablespoon baking powder
  10. Prepare 1 teaspoon kosher salt
  11. Get 12 figs, stemmed and quartered

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. Place the butter into a pot and cook, stirring, until it browns. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles.

Instructions to make Fig Ricotta Cake:
  1. 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.
  2. Set oven to 375. Prepare a 9 inch springform pan by buttering generously and coating sides and bottom with sugar.
  3. 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.
  4. Sift flour, salt and baking powder together. Add dry ingredients to the wet ingredients. Add fig purée. Beat just until combined.
  5. Pour into pan and smooth the top. Place fig quarters gently on top of cake. Sprinkle generously with sugar.
  6. Bake for approximately 40-50 minutes, or until skewer comes out clean and top is browned. Cake may need additional time in baking.
  7. 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.

Place the butter into a pot and cook, stirring, until it browns. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. 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. Watch the duo's conversation and them make the fig and ricotta cake below. WATCH: See Ina Garten's Actual Home Kitchen.

So that’s going to wrap it up with this exceptional food fig ricotta cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!