It’s time to enjoy a fresh fig and ricotta cake!
Simple ingredients, when combined in the most unusual ways, can sometimes create the most sophisticated pastries and desserts. The pairing of figs and cheese is one of those combinations that works well. The sweetness and chewy texture of the figs perfectly complements the acidity and richness of the cheese. When combined to form a cake, the final product is exceptional. In this particular recipe, the cheese used is ricotta, which adds decadent sweetness.
The method of making this cake is quite similar to how you would make a regular butter cake or pound cake. The only difference is that instead of simply creaming the butter and sugar together, there is an additional ingredient, which is ricotta cheese. It is whipped with both ingredients. This is followed by the incorporation of the dry ingredients and, finally, the chopped figs. The result is a rich, moist, and slightly dense cake with tiny pockets of chopped sweet figs.
Simple ingredients, combined in unique ways, create sophisticated desserts.
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In a large bowl, combine ricotta, butter and sugar. Beat until light and fluffy.
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Add the eggs, then add the flour and baking powder, and finally add the chopped fresh figs.
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Transfer the dough to the lined baking sheet, spread it evenly, arrange the fig slices on top, then bake in the preheated oven for 50 to 60 minutes.
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Once cooked, remove the tray from the oven and leave to cool. Cut and serve.
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Step by step guide
Preparation time – 20 minutes
Cooking time – 50 to 60 minutes
Setting time – 20 minutes
Ingredients:
250 g of whole milk Ricotta
110 g butter at room temperature
120 g all-purpose flour
1/2 teaspoon vanilla extract, optional
Method
1. Preheat the oven to 170°C and line an 8×4 inch cake tin.
2. In a large bowl, take the ricotta. Add the butter and sugar. Whisk until the mixture becomes light and fluffy. This should take about five minutes.
4. Add the eggs to the above mixture, one at a time. Beat until the eggs are completely incorporated into the butter mixture.
5. Add all-purpose flour and baking powder to the above mixture and fold it using a whisk or spatula. If you are using vanilla, you can add it at this point. Avoid overmixing.
6. Finally, incorporate the chopped fresh figs into the prepared dough.
7. Transfer the dough to the lined baking sheet. Using a spatula, spread and level the dough evenly.
8. Arrange the sliced figs on the dough.
9. Place the cake pan in the preheated oven for about 50-60 minutes.
10. Once cooked, remove the tray from the oven and let it cool. When the cake is at room temperature, place it in the refrigerator to cool for another 10 minutes or so.
11. Remove the pan from the refrigerator and carefully remove the cake from the pan. Cut into slices and serve.
Advice
1. Do not overmix the cake batter after adding the dry ingredients. This could result in a tough cake.
2. Use a hand blender or stand mixer if whisking by hand seems tedious.
3. If you don’t have fresh ricotta, you can make it by curdling whole milk with lemon or vinegar.
4. You can coat the chopped figs in a little all-purpose flour before adding them to the batter, so they don’t sink to the bottom of the cake.
5. Do not remove the cake from the pan until it is completely set, otherwise it may break.
6. You can use almond essence or lemon zest in the dough to add depth of flavor.
7. Sprinkle the cake with a little icing sugar before slicing it.
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