For an enhanced flavor, toast the chopped figs lightly in a dry pan before tossing with flour. The cake is best served at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days.
Fig-Ricotta Cake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 25 mins
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SERVING10 People
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VIEWS19
Indulge in the rustic charm of this Fig-Ricotta Cake. A delightful creation where sweet figs meet creamy ricotta in a moist, tender crumb. Perfectly balanced, it's a slice of simple elegance that elevates any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol103 mg
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Fiber2 g
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Protein8 g
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Saturated Fat11 g
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Sodium421 mg
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Sugar27 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan. (5 minutes)
02
StepIn a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside. (3 minutes)
03
StepIn a large bowl, cream together the ricotta cheese, granulated sugar, and softened butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. (5 minutes)
04
StepBeat in the eggs one at a time, then stir in the almond extract until well combined. (3 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
06
StepIn a separate small bowl, toss the chopped figs with 1 tablespoon of flour until evenly coated. This prevents them from sinking to the bottom of the cake. (3 minutes)
07
StepGently fold the floured figs into the cake batter. (2 minutes)
08
StepPour the batter into the prepared loaf pan and arrange the fig slices decoratively down the center of the cake. (2 minutes)
09
StepBake in the preheated oven for 45 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. (45-60 minutes)
10
StepLet the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. (10-15 minutes)
11
StepOnce cooled, dust the cake generously with confectioners' sugar before slicing and serving. (2 minutes)
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RECIPE REVIEWS
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Anais Tremblay
Jun 25, 2025This cake is absolutely divine! The figs and ricotta create such a lovely texture and flavor.
Ariel Bradtke
Jun 14, 2025I added a lemon zest to the batter and it complemented the figs wonderfully!
William Ebert
Jun 10, 2025The almond extract really elevates the flavor of this cake. I highly recommend it!
Emanuel Bosco
Jun 9, 2025Delicious! The figs were perfectly distributed throughout the cake.
Cali Satterfield
Jun 2, 2025My family loves this cake! It's become a new favorite in our household.
Terrell Bergnaum
May 22, 2025I made this cake for a party and everyone enjoyed it, even those who don't usually like figs!
Annamae Walter
May 5, 2025I tried this recipe with gluten-free flour, and it worked perfectly! A great option for those with dietary restrictions.
Christina Feeney
Apr 30, 2025The cake was a bit too moist for my liking. Next time, I'll try reducing the amount of ricotta cheese slightly.
Eliane Hirthe
Apr 28, 2025I made this for a brunch and everyone raved about it. It's so easy to make and looks beautiful too!
Guadalupe Greenholt
Apr 24, 2025Easy to follow instructions and a delicious result!