Recipe of Fig Ricotta Cake in 30 Minutes for Family

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, fig ricotta cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Fresh Fig & Ricotta Cake from Barefoot Contessa. Reviews for: Photos of Fig-Ricotta Cake. Serving a single-layer cake is the ultimate way to seem effortlessly cool.

Fig Ricotta Cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Fig Ricotta Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook fig ricotta cake using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Fig Ricotta Cake:

1. Prepare 10 T softened butter plus some for the pan
2. Get 1 cup sugar plus some for sprinkling on top and coating pan
3. Take 3 eggs
4. Take 1 cup whole milk ricotta, room temperature
5. Take 2 heaping tablespoons sour cream
6. Get 1 1/2 teaspoons vanilla
7. Get 1 tablespoon lemon zest
8. Prepare 1 1/4 cup all-purpose flour
9. Take 1 tablespoon baking powder
10. Prepare 1 teaspoon kosher salt
11. Make ready 12 figs, stemmed and quartered

Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining Allow to cool completely before sprinkling with powdered sugar and garnishing with figs. Serve the cakes with a dusting of confectioners' sugar and dollops of sweet ricotta. Garnish with quartered figs if using. Brilliant chef Antony Worrall Thompson has donated to TREE AID this delicious tree cake.

Steps to make Fig Ricotta Cake:

1. 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.
2. Set oven to 375. Prepare a 9 inch springform pan by buttering generously and coating sides and bottom with sugar.
3. 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.
4. Sift flour, salt and baking powder together. Add dry ingredients to the wet ingredients. Add fig purée. Beat just until combined.
5. Pour into pan and smooth the top. Place fig quarters gently on top of cake. Sprinkle generously with sugar.
6. Bake for approximately 40-50 minutes, or until skewer comes out clean and top is browned. Cake may need additional time in baking.
7. 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.

Antony: "Villagers in Africa know all about foraging for food for free in their woodlands. Now beat the ricotta with the egg yolks, Amaretto or almond extract, and sugar until smooth. French Apple Cake with Caramel Sauce. This ricotta cake is a part of my ricotta cheese recipes collection. It's one of those rich Italian cakes - pound cake in texture.

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