How To Make Fig-Ricotta Cake
Enjoy sunny days with this fruity fig-ricotta cake! It’s a dense and moist cake with a sweet and salty combination taken from the figs and creamy cheese.
Serves:
Ingredients
- nonstick cooking spray
- 1½cupsall purpose flour
- 2½tspbaking powder
- 1tspsalt
- 1½cupsricotta cheese,whole milk
- 1cupwhite sugar
- ¾cupunsalted butter,softened
- 3large eggs,room temperature
- 1½tspalmond extract
- 4fresh figs,chopped into ½-inch pieces
- 1tbspall purpose flour
- 4fresh fig slices
- 1tspconfectioners’ sugar,or as needed
Instructions
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Preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
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Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
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Beat the ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed for about 2 minutes until smooth. Beat in the eggs, one at a time, followed by almond extract.
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Beat in the flour mixture on low speed, scraping down the sides of the bowl until combined. Beat the batter for about 30 seconds more.
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Place the chopped figs into a bowl, sprinkle 1 tablespoon of flour over, and stir to coat. Fold figs into the batter.
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Pour into the prepared loaf pan. Place the fig slices on top of the batter, down the center.
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Bake in the oven for 45 to 60 minutes until a toothpick inserted into the center of the cake comes out clean.
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Remove from the oven and place on a wire rack to cool. Remove from the pan after 20 to 30 minutes or once the cake has cooled.
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Dust with confectioners’ sugar, serve, and enjoy!
Nutrition
- Calories: 407.05kcal
- Fat: 22.01g
- Saturated Fat: 12.46g
- Trans Fat: 0.56g
- Monounsaturated Fat: 6.55g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 45.09g
- Fiber: 1.72g
- Sugar: 27.20g
- Protein: 8.55g
- Cholesterol: 111.38mg
- Sodium: 358.29mg
- Calcium: 191.93mg
- Potassium: 181.79mg
- Iron: 1.61mg
- Vitamin A: 187.98µg
- Vitamin C: 0.82mg
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