Perfect Fig and Ricotta Cake Recipe by Ina Garten

Sweet summer afternoons invite moments of pure indulgence with Ina Garten’s fig and ricotta cake.

This delectable dessert captures the essence of rustic Italian baking with its elegant simplicity.

Ripe, juicy figs nestled in a creamy ricotta base promise a symphony of textures and flavors.

Each slice tells a story of sun-drenched orchards and carefully crafted ingredients.

The cake balances delicate sweetness with a rich, velvety backdrop that melts effortlessly on your palate.

Golden-edged and beautifully rustic, this cake transforms an ordinary afternoon into a gourmet experience.

Grab your apron and let the baking magic begin!

Baking This Delicate Cake à la Ina

Dreamy Fig Celebration Cake

• Oven Preparation Cozy Kitchen Setup

Warm up your kitchen by setting the oven to a toasty 375°F. Gently coat a springform pan with butter and a soft dusting of flour, shaking off any extra.

• Butter and Sugar Dance

Grab your mixer and whip butter and sugar together until they become a fluffy cloud of deliciousness, creating a light and airy base for your cake.

• Egg Harmony

Gently introduce eggs one by one, allowing each to blend smoothly into the creamy mixture. Let the ingredients get to know each other.

• Creamy Texture Magic

Fold in ricotta, sour cream, vanilla, and lemon zest. Don’t worry about tiny lumps – they’re part of the cake’s charm and will add amazing texture.

• Flour Power

Sift together flour, baking powder, and salt in a separate bowl, creating a light and airy dry mixture.

• Batter Blending

Slowly incorporate the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.

• Fig Placement Artistry

Pour the batter into the prepared pan and create a beautiful canvas of fresh figs on top, arranging them in elegant circular patterns.

• Sugar Sparkle and Bake

Sprinkle turbinado sugar over the top for a delightful crunch. Bake until the top turns a golden brown and a toothpick comes out clean.

• Cooling and Serving Finale

Let the cake rest and cool for a short while. Serve warm with a dollop of crème fraîche, inviting friends and family to enjoy this delectable creation.

Flavor Variations to Complement Figs and Cheese

• Expert Baking Tips
• Replace fresh figs with dried or frozen varieties during off-season months, adjusting moisture levels by patting them dry before arranging.
• Enhance the cake's taste by adding ground cardamom, orange zest, or a splash of almond extract to complement the ricotta's creamy texture.
• Ensure room temperature ingredients blend smoothly, preventing lumpy batter and creating a more consistent cake structure.
• Prepare the batter up to 24 hours in advance and refrigerate, allowing flavors to develop and simplifying day-of baking preparation.
• Store leftover cake covered at room temperature for 2-3 days, or refrigerate for up to 5 days, bringing to room temperature before serving for optimal taste and texture.

How Ina Would Plate This Rustic Dessert

• Elevate Your Slice: Pair this delightful fig and ricotta cake with a dollop of softly whipped crème fraîche for a luxurious dessert experience.
• Brunch Brilliance: Serve alongside a steaming cup of lavender-infused Earl Grey tea to complement the cake's delicate flavors and create a memorable morning treat.
• Wine and Dine Pairing: Complement the cake's subtle sweetness with a chilled glass of Moscato d'Asti or a light dessert wine that enhances the fig's natural richness.
• Garnish Glamour: Sprinkle some toasted almond slivers or fresh mint leaves on top to add a delightful crunch and fresh aromatic touch to the cake's presentation.

How to Store or Freeze Slices of This Cake

• Refrigerate Wisely: Store the cake covered in the refrigerator for up to 3 days. Wrap tightly with plastic wrap or place in an airtight container to maintain moisture and prevent drying out.
• Freeze for Future Enjoyment: Slice the cake into individual portions and wrap each piece separately in plastic wrap and aluminum foil. Freeze for up to 1 month, ensuring maximum freshness when you're ready to indulge.
• Room Temperature Revival: Remove the cake from the refrigerator 30 minutes before serving to allow it to come to room temperature. This helps restore the cake's soft texture and enhances its delicate flavors.
• Serve with Style: Enhance the cake's presentation by adding a dollop of crème fraîche or a light dusting of powdered sugar just before serving. Fresh figs on the side can provide an extra touch of elegance and freshness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 365 kcal

Servings: 8

Ina’s Fig and Ricotta Cake—What You’ll Need

• Unsalted Butter: Creates a rich, velvety foundation that adds luxurious depth and helps achieve a tender crumb with smooth texture.
• Granulated Sugar: Sweetens the cake and helps create a light, airy structure with delightful caramelization.

• Eggs: Bind ingredients together and provide structure, ensuring a soft and cohesive cake consistency.
• Ricotta Cheese: Introduces a creamy, luscious texture and subtle tangy flavor that makes the cake exceptionally moist.
• Sour Cream: Enhances richness and adds a gentle tanginess while keeping the cake incredibly tender.
• Vanilla Extract: Delivers warm, aromatic undertones that elevate the overall flavor profile.
• Lemon Zest: Brings bright, citrusy notes that complement the cake's sweetness and add freshness.

• All-Purpose Flour: Provides essential framework and stability for the cake's perfect rise.
• Baking Powder: Helps the cake achieve a light, fluffy texture by creating gentle rise during baking.
• Salt: Balances sweetness and intensifies other flavors in the cake.

• Fresh Figs: Adds natural sweetness, gorgeous visual appeal, and juicy bursts of flavor.
• Turbinado Sugar: Creates a beautiful caramelized, crispy top with delightful golden-brown crunch.
• Crème Fraîche: Offers a luxurious, tangy complement when serving.

Kitchen Gear to Help with This Ricotta Bake

• Electric mixer with paddle attachment: Essential for creaming butter, sugar, and mixing batter smoothly.
• 9-inch springform pan: Perfect for easy cake removal and even baking.
• Rubber spatula: Helps scrape down sides of mixing bowl and ensure ingredients are well combined.
• Small bowl: Used for sifting dry ingredients.
• Sifter or fine-mesh strainer: Helps remove lumps from flour mixture.
• Baking rack: Allows cake to cool evenly after baking.
• Toothpick: Checks cake doneness by testing center.
• Cake plate: Serves and presents the finished cake elegantly.

Rustic Fig And Ricotta Cake Recipe

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4.9 from 12 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Gourmet bakers delight in this elegant fig and ricotta cake, perfected by Ina Garten with Mediterranean charm. Creamy ricotta and sweet figs create a luxurious dessert that connects home cooks with rustic Italian culinary traditions.

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Ingredients

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• 250 g (1 cup) ricotta (fresh whole milk, room temperature)
• 140 g (10 tbsps) unsalted butter (room temperature)
• 200 g (1 cup) granulated sugar
• 3 extra-large eggs (room temperature)
• 160 g (1¼ cups) all-purpose flour
• 8 large (or 12 medium) fresh figs (stems removed, quartered through stem)
• 1 tbsp baking powder
• 2 tbsps sour cream
• 1 tsp vanilla extract (pure)
• 1 tbsp turbinado sugar (such as Sugar in the Raw or Demerara sugar)
• 1 tsp kosher salt (or 1 tsp sea salt)
• 0.5 tsp lemon zest (grated)
• Crème fraîche (for serving)

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Instructions

1. Oven Preparation: Preheat the oven to 375°F (190°C) and prepare the springform pan by buttering and flouring, ensuring even coverage and removing excess.
2. Butter Mixture: Cream butter and sugar using an electric mixer at medium speed until light and fluffy, periodically scraping the bowl’s sides to ensure uniform blending.
3. Egg Integration: Gradually add eggs at medium-low speed, mixing thoroughly between each addition to maintain a smooth, consistent batter.
4. Dairy Incorporation: Blend ricotta, sour cream, vanilla extract, and lemon zest into the mixture until fully integrated, accepting the slightly textured appearance.
5. Dry Ingredient Preparation: Sift flour, baking powder, and salt together to eliminate lumps and ensure even distribution.
6. Batter Composition: Gently fold dry ingredients into the wet mixture using low-speed mixing, being cautious not to overmix and preserve the batter’s delicate texture.
7. Assembly and Topping: Pour batter into the prepared pan, smoothing the surface. Artfully arrange fresh figs in concentric circles with cut sides facing upward, avoiding overlap. Generously sprinkle turbinado sugar across the top.
8. Baking Process: Bake for 35-45 minutes until the surface turns golden-brown and a toothpick inserted into the center comes out clean.
9. Cooling and Serving: Allow the cake to cool in the pan on a baking rack for 15-20 minutes. Carefully transfer to a serving plate and accompany with a luxurious dollop of crème fraîche.

Notes

• Prevent Over-Mixing: Gently fold dry ingredients to maintain the cake’s delicate, tender crumb and avoid developing tough gluten strands.
• Sugar Topping Technique: Sprinkle turbinado sugar generously to create a delightful caramelized, crispy exterior that adds delicious textural contrast.
• Fig Placement Precision: Arrange fresh figs strategically with cut sides facing up to maximize visual appeal and ensure even baking and caramelization.
• Room Temperature Ingredients: Ensure butter, eggs, and dairy are at room temperature for smoother blending and more consistent cake texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 365
• Sugar: 25 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 90 mg