SugarRoti Fig & Ricotta Cake Recipe

10m

Prep Time

55m

Cook Time

65m

Total Time

Spice Level

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

Preparation:

Preheat Oven to 375°F

1. Butter and flour a 9-inch round springform pan (1 min). 
2. 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).
3. 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). 
4. Allow the cake to cool and serve warm.

*Leftovers can be refrigerated up to 3 days or frozen