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.
Preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
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.
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.
Place the chopped figs into a bowl, sprinkle 1 tablespoon of flour over, and stir to coat. Fold figs into the batter.
Pour into the prepared loaf pan. Place the fig slices on top of the batter, down the center.
Bake in the oven for 45 to 60 minutes until a toothpick inserted into the center of the cake comes out clean.
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.
Dust with confectioners’ sugar, serve, and enjoy!
- 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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