We turn to Ina Garten for the best dessert recipes-but what sweet treats the challenge barefoot itself likes to whip in the kitchen? Well, the television host and author of cooking books once spilled the beans towards another famous anchor, Katie Couric, and our mouths are already watered. She noted that her cake Fig and Ricotta is one of her favorite recipes to concoct thanks to her combination of flavors. The recipe comes from his 2018 kitchen book, Cook like a proAnd is a breeze to prepare. Read the rest to find out more about this cake and how to do it at home.
The scoop on the cake of the fig and the ricotta of Ina Garten
During a October 2018 recording of the Couric show on Facebook, RenderGarten revealed that his favorite recipe for all time in one of his cooking books is his cake Fig and Ricotta. The Couric even comes to Garten – chocolate pacan scons carrying Cook like a pro– so that the pair can cook the fruit cake together (this recipe is also available in its book).
“I did it so many times it’s crazy,” joked Garten. When Couric asks why Garten is so attracted by this particular recipe, the cook replied: “I think there is something in the ricotta, and lemon and vanilla; they are all big flavors together.” (Of course, you are not limited to figs. Every fruit will do the trick, said Garten, so choose your favorite!)
Best type of stove to cook the fig and ricotta cake
In his recipe, Garten cooks the cake in a saucepan in spring instead of an ordinary cake saucepan. Indeed, a spring mold has a lock on the side, which makes it easier to remove the cake from the pan once it is cooked and cooled. It also coats the pan of butter and flour so that the cake does not stick. The main thing: your Springform pan is good to use for other cakes beyond homemade cheesecake.
The delicious recipe for Garten fig and ricotta cake
This recipe (from the Garten website) is the ultimate light and soft fruit cake to taste with the crème fraîche or the whipped cream for a touch of wealth.
Fig and ricotta cake
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Ingredients:
10 tablespoons (1ander sticks) unical butter, at room temperature
3 extra-light eggs, at room temperature
1 cup of ricotta with fresh whole milk, at room temperature
1 teaspoon of pure vanilla extract
1 cup of versatile flour
8 large (or 12 means) fresh figures, rods removed, confined through the stem
1 tablespoon of turbinado sugar, like sugar in the
Fresh cream, for serving
Instructions:
Preheat the oven to 375 ° F. Butter and flour in a 9 inch round spring mold, typing in excess flour.
Place the butter and granulated sugar in an electric mixer bowl equipped with a paddle and beat at medium speed 3 minutes, until it is light and soft, scraping the bowl with a rubber spatula. With the mixer on medium low, add eggs, one at a time, scraping the bowl and mixing until smooth consistency. Add the ricotta, the sure cream, the vanilla and the lemon zest and mix until they are combined. (Note: Don’t worry; Ricotta will make him lumpy.)
In a small bowl, sift flour, baking powder and salt. With the low mixer, slowly add the dry ingredients to the dough, just mixing until it is combined. Pour the dough into the prepared pan and smooth the top. Place the figs on the cake, cut the sides up, in comfortable concentric circles but not overlapping. Sprinkle turbocharged Sugar and cook 35 to 45 minutes, until the top is slightly golden and that a toothpick inserted in the center comes out clean.
Leave the cake to cool in the pan on a bakery holder 15 to 20 minutes, transfer to a cake plate and serve hot with fresh cream on the side.
Continue to read for more Garten recipes:
Garten’s garlic roasted potatoes are crisp, garlic perfection – and so easy to make
The favorite meat bread recipe for Ina Garten fans is the secret to winning winter dinner (and hearts)
9 The most rigorous fall recipes of Ina Garten to make this season even more delicious and memorable
