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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Egg Integration: Gradually add eggs at medium-low speed, mixing thoroughly between each addition to maintain a smooth, consistent batter.
- Dairy Incorporation: Blend ricotta, sour cream, vanilla extract, and lemon zest into the mixture until fully integrated, accepting the slightly textured appearance.
- Dry Ingredient Preparation: Sift flour, baking powder, and salt together to eliminate lumps and ensure even distribution.
- 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.
- 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.
- Baking Process: Bake for 35-45 minutes until the surface turns golden-brown and a toothpick inserted into the center comes out clean.
- 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