Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Fig Ricotta Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Fig Ricotta Cake Recipe. 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.
You can cook Fig Ricotta Cake using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Fig Ricotta Cake
Prepare 10 T of softened butter plus some for the pan.
Make ready 1 cup of sugar plus some for sprinkling on top and coating pan.
Prepare 3 of eggs.
It’s 1 cup of whole milk ricotta, room temperature.
You need 2 of heaping tablespoons sour cream.
You need 1 1/2 teaspoons of vanilla.
Prepare 1 tablespoon of lemon zest.
Make ready 1 1/4 cup of all-purpose flour.
Take 1 tablespoon of baking powder.
Take 1 teaspoon of kosher salt.
It’s 12 of figs, stemmed and quartered.
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?Check out Ina Garten's favorite easy appetizers here.
Fig Ricotta Cake instructions
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..
Sprinkle with granulated sugar and bake until the top is lightly golden and the center of the cake has set.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.
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.Figs are one of the reasons why I love fall.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.
