This fig ricotta cake has a moist and slightly dense texture with a sweet buttery rich taste
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
Whisk 1 1/2 cups flour
baking powder
and salt together in a medium bowl.
Beat ricotta cheese
sugar
and butter in a bowl with an electric mixer on medium speed until smooth
about 2 minutes. Beat in eggs
one at a time
followed by almond extract. Beat in flour mixture on low speed
scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
Place chopped figs into a bowl
sprinkle with 1 tablespoon flour
and stir to coat. Fold figs into batter
then pour into the prepared loaf pan. Place fig slices on top of batter
down the center.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
45 to 60 minutes. Remove from the oven and place on a wire rack to cool
20 to 30 minutes.
Remove cooled cake from the pan and dust with confectioners' sugar.
Cook’s Note
Four chopped fresh figs should equal 1 cup.The baking time will depend on how wet the ricotta cheese is.