Description
Ina Garten’s fig ricotta cake blends Mediterranean flavors with rustic Italian charm. Delicate ricotta creates a silky texture while fresh figs add sweet complexity for passionate bakers who seek seasonal elegance.
Ingredients
Scale
- 8 (large or 12 medium) figs, fresh, stems removed, quartered through stem
- 3 eggs, extra-large, room temperature
- 1 cup ricotta, whole milk, fresh, room temperature
- 10 tbsps (1¼ sticks / 141 g) butter, unsalted, room temperature
- 1¼ cups flour, all-purpose
- 1 cup sugar, granulated
- 2 tbsps sour cream
- 1 tbsp baking powder
- 1 tbsp sugar, turbinado (such as Sugar in the Raw)
- 1 tsp vanilla extract, pure
- 1 tsp salt, kosher
- ½ tsp lemon zest, grated
- crème fraîche, for serving
Instructions
- Preparation: Preheat oven to 375°F (190°C). Grease and flour a 9-inch round baking pan, ensuring even coating and removing excess flour.
- Creaming: Using an electric mixer, whip butter and granulated sugar until light and airy, continuing for 3-4 minutes to develop a fluffy texture.
- Egg Integration: Add eggs one at a time, thoroughly mixing after each addition to create a smooth, homogeneous batter.
- Moisture Blend: Incorporate ricotta cheese, sour cream, vanilla extract, and lemon zest. Note that the mixture may appear slightly curdled due to ricotta’s natural texture.
- Dry Ingredient Combination: Sift flour, baking powder, and salt together. Gently fold dry ingredients into wet mixture, minimizing stirring to preserve the cake’s delicate structure.
- Batter Arrangement: Pour batter into prepared pan, smoothing the surface with a spatula for even distribution.
- Topping and Finishing: Arrange fig pieces across the batter, spacing them deliberately. Generously sprinkle coarse sugar over the top to create a caramelized crust.
- Baking Process: Place in preheated oven and bake for 35-45 minutes. Confirm doneness by inserting a toothpick into the center – it should come out clean without wet batter.
- Cooling and Serving: Rest cake in pan for 15-20 minutes, then transfer to a serving plate. For an elegant touch, serve with a dollop of crème fraîche.
Notes
- Prevent Overmixing: Stir dry ingredients minimally to maintain the cake’s light, tender crumb and avoid a dense, tough texture.
- Fig Placement Matters: Distribute fig pieces evenly and slightly spaced to ensure consistent baking and an attractive appearance.
- Moisture Magic: Slight curdling of the ricotta is normal and contributes to the cake’s rich, creamy texture.
- Sugar Sprinkle Technique: Generously coat the top with coarse sugar to create a delightful caramelized golden crust that adds crunch and sweetness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 367
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 118 mg