Moist, buttery, and just sweet enough, this Fig and Ricotta Cake is a rustic yet elegant treat that feels equally at home on a brunch table, as a dinner party dessert, or with a simple afternoon cup of coffee. The ricotta gives the crumb a tender, slightly dense texture while keeping it moist, and the almond extract adds a delicate aromatic note. Fresh figs, folded into the batter and arranged on top, create beautiful pockets of sweetness and a stunning presentation once baked.
It’s an effortlessly impressive cake—one of those recipes that looks like it came from a bakery window but is easy to make at home. Serve it dusted with confectioners’ sugar for a simple finish, or pair with softly whipped cream for a special occasion.
INGREDIENTS:
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole-milk ricotta cheese (drained to be as dry as possible)
1 cup white sugar
3/4 cup unsalted butter, softened
3 large eggs, at room temperature
1 1/2 teaspoons almond extract
4-5 fresh figs, chopped into 1/2-inch pieces (about 1 cup)
1 tablespoon all-purpose flour
4 fresh fig slices
1 tablespoon confectioners’ sugar
METHOD:
Preheat oven to 350°F. Lightly coat a 9-inch loaf pan with nonstick spray.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat ricotta, sugar, and softened butter on medium speed until smooth and fluffy, about 2 minutes.
Beat in eggs one at a time, then add almond extract. Scrape down sides as needed.
Reduce mixer speed to low and gradually add the flour mixture. Once incorporated, beat on medium for 30 seconds to fully combine.
Toss chopped figs with 1 tablespoon flour to prevent sinking. Gently fold into the batter.
Transfer batter to prepared pan and smooth the top. Arrange sliced figs in a line down the center.
Bake 45–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake in the pan on a wire rack for 20–30 minutes. Remove from pan, dust with confectioners’ sugar, and slice to serve.
YIELD: 1 loaf, 10 slices
