Step-by-Step Guide to Make Any-night-of-the-week Fig Ricotta Cake

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We hope you got insight from reading it, now let's go back to fig ricotta cake recipe. To cook fig ricotta cake you need 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Fig Ricotta Cake :

• Take 10 T of softened butter plus some for the pan.
• Prepare 1 cup of sugar plus some for sprinkling on top and coating pan.
• Get 3 of eggs.
• Get 1 cup of whole milk ricotta, room temperature.
• Use 2 of heaping tablespoons sour cream.
• Provide 1 1/2 teaspoons of vanilla.
• Use 1 tablespoon of lemon zest.
• Provide 1 1/4 cup of all-purpose flour.
• Provide 1 tablespoon of baking powder.
• Provide 1 teaspoon of kosher salt.
• You need 12 of figs, stemmed and quartered.

Instructions 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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