Name: Fig-Ricotta Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Nonstick cooking spray -; All-purpose flour - 1 ½ cups; Baking powder - 2 ½ teaspoons; Salt - 1 teaspoon; Whole-milk ricotta cheese - 1 ½ cups; White sugar - 1 cup; Unsalted butter, softened - ¾ cup; Eggs, at room temperature - 3 large; Almond extract - 1 ½ teaspoons; Fresh figs, chopped into 1/2-inch pieces - 4; All-purpose flour - 1 tablespoon; Fresh fig slices - 4; Confectioners' sugar, or as needed (Optional) - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fig-Ricotta Cake

1. Nonstick cooking spray -

2. All-purpose flour - 1 ½ cups

3. Baking powder - 2 ½ teaspoons

4. Salt - 1 teaspoon

5. Whole-milk ricotta cheese - 1 ½ cups

6. White sugar - 1 cup

7. Unsalted butter, softened - ¾ cup

8. Eggs, at room temperature - 3 large

9. Almond extract - 1 ½ teaspoons

10. Fresh figs, chopped into 1/2-inch pieces - 4

11. All-purpose flour - 1 tablespoon

12. Fresh fig slices - 4

13. Confectioners' sugar, or as needed (Optional) - 1 teaspoon

How to cook deliciously - Fig-Ricotta Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.

2. Stage

Whisk flour, baking powder, and salt together in a medium bowl. Set aside.

3. Stage

Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.

4. Stage

Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.

6. Stage

Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.