Fig & Ricotta Cake Recipe

Name: Fig & Ricotta Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6-8
Cuisine: Italian
Ingredients: 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature; 3/4 cup granulated sugar; 3 large eggs; 1 SugarRoti Gold Milk Nu Spice Package; 1 cup fresh whole milk ricotta, at room temperature; 2 tablespoons sour cream; 1 teaspoon vanilla extract; 1/2 teaspoon grated lemon zest; 1 1/4 cups all-purpose flour; 1 tablespoon baking powder; 8 large fresh figs, stems removed, quartered; Sea salt, to taste; Turbinado sugar for dusting

Rated 5.0 stars by 6 users

Servings

6-8

Prep Time

10 minutes

Cook Time

55 minutes

Author:

SugarRoti

We took this Barefoot Contessa original dessert recipe and SugarRoti-ized it! By adding the sweet earthiness of turmeric and warmth of black pepper, we minimized the sugar and maximized the flavor. Loaded with figs, this kicked up lemony ricotta cake delivers the perfect bite of jammy goodness. Easy to make and always delicious!

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 large eggs
1 SugarRoti Gold Milk Nu Spice Package
1 cup fresh whole milk ricotta, at room temperature
2 tablespoons sour cream
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 tablespoon baking powder
8 large fresh figs, stems removed, quartered

Optional

Sea salt, to taste
Turbinado sugar for dusting

Preheat Oven to 375°F

Directions

Butter and flour a 9-inch round springform pan (1 min).
Place butter and sugar in a bowl and mix until light and fluffy. Add the eggs, one at a time, until smooth. Add SugarRoti Gold Milk Nu Spice, ricotta, sour cream, vanilla, lemon zest and mix until combined (10 min).
In a small bowl, sift together the flour, baking powder and salt. Slowing mix the dry ingredients to the batter, mixing until combined. Pour the batter into the prepared pan and arrange the figs on the cake, cut sides up. Sprinkle with sugar and bake until the top is lightly browned (35 - 45 min).
Allow the cake to cool and serve warm.