Guide to Make Fig Ricotta Cake

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, fig ricotta cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Beat in eggs, one at a time, followed by almond extract. Arrange the sliced figs in the muffin cups (overlapping is okay). Fill the muffin cups with the cake batter about three-quarters of the way full.

Fig Ricotta Cake is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Fig Ricotta Cake is something which I’ve loved my entire life.

Simple Way to Make Fig Ricotta Cake

To begin with this recipe, we must prepare a few components. You can have fig ricotta cake using 11 ingredients and 7 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Fig Ricotta Cake:

1. Make ready 10 T softened butter plus some for the pan
2. Make ready 1 cup sugar plus some for sprinkling on top and coating pan
3. Make ready 3 eggs
4. Take 1 cup whole milk ricotta, room temperature
5. Take 2 heaping tablespoons sour cream
6. Prepare 1 1/2 teaspoons vanilla
7. Get 1 tablespoon lemon zest
8. Get 1 1/4 cup all-purpose flour
9. Take 1 tablespoon baking powder
10. Get 1 teaspoon kosher salt
11. Prepare 12 figs, stemmed and quartered

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. Ready to make like Barefoot Contessa and hit your kitchen but looking to make something a tad less labor-intensive?

Instructions

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.

Check out Ina Garten's favorite easy appetizers here. Spread the cake batter into the prepared pan and top with the sliced almonds and figs. 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. Arrange the figs on the cake, cut sides up, in snug but not overlapping circles.

As simple as that Easiest Way to Prepare Fig Ricotta Cake

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