Fig Ricotta Cake

Name: Fig Ricotta Cake
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: 10 T softened butter plus some for the pan; 1 cup sugar plus some for sprinkling on top and coating pan; 3 eggs; 1 cup whole milk ricotta, room temperature; 2 heaping tablespoons sour cream; 1 1/2 teaspoons vanilla; 1 tablespoon lemon zest; 1 1/4 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 12 figs, stemmed and quartered

Rebecca @cook_13973059

Based on a Barefoot Contessa recipe but tweaked for more flavor. Can also be made with peaches and raspberries.

Rebecca @cook_13973059

Based on a Barefoot Contessa recipe but tweaked for more flavor. Can also be made with peaches and raspberries.

Saved

Ingredients

1 hr 30 minutes

8 servings

10 Tsoftened butter plus some for the pan
1 cupsugar plus some for sprinkling on top and coating pan
3eggs
1 cupwhole milk ricotta, room temperature
2heaping tablespoons sour cream
1 1/2 teaspoonsvanilla
1 tablespoonlemon zest
1 1/4 cupall-purpose flour
1 tablespoonbaking powder
1 teaspoonkosher salt
12figs, stemmed and quartered

Saved

Steps

1 hr 30 minutes

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.