Easiest Way to Make Speedy Fig Ricotta Cake
Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Steps to Make Super Quick Homemade Fig Ricotta Cake. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Fig Ricotta Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fig Ricotta Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fig Ricotta Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fig Ricotta Cake estimated approx 1 hr 30 minutes.
To begin with this recipe, we have to prepare a few components. You can cook Fig Ricotta Cake using 11 ingredients and 7 steps. Here is how you can achieve that.
Based on a Barefoot Contessa recipe but tweaked for more flavor. Can also be made with peaches and raspberries.
Ingredients and spices that need to be Take to make Fig Ricotta Cake:
- 10 T softened butter plus some for the pan
- 1 cup sugar plus some for sprinkling on top and coating pan
- 3 eggs
- 1 cup whole milk ricotta, room temperature
- 2 heaping tablespoons sour cream
- 1 1/2 teaspoons vanilla
- 1 tablespoon lemon zest
- 1 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 12 figs, stemmed and quartered
Steps to make Fig Ricotta Cake
- Take 4 figs and place in 400 oven on baking sheet for 20 minutes. When roasted place in blender and purée. If needed, add a little water. Set aside.
- Set oven to 375. Prepare a 9 inch springform pan by buttering generously and coating sides and bottom with sugar.
- Cream 10 T of butter with one cup sugar for 3 minutes. Add eggs one at a time, incorporating fully. Add ricotta, sour cream, vanilla and lemon zest. Beat until combined. Don’t worry if it looks curdled or lumpy.
- Sift flour, salt and baking powder together. Add dry ingredients to the wet ingredients. Add fig purée. Beat just until combined.
- Pour into pan and smooth the top. Place fig quarters gently on top of cake. Sprinkle generously with sugar.
- Bake for approximately 40-50 minutes, or until skewer comes out clean and top is browned. Cake may need additional time in baking.
- If making with peaches and raspberries, add one half pint of raspberries to batter and 3 sliced peaches and a half pint raspberries to top of cake.
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