This buttery, rich cake has a moist, slightly dense texture. It’s lovely with brunch, as a dessert, or served with tea or coffee for an afternoon pick-me-up.
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 the oven to 350°. Mist a 9-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat ricotta cheese, sugar, and butter on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract.
Add the flour mixture gradually to the cheese and egg mixture on low speed, scraping down the sides of the bowl. Beat the batter for about 30 seconds more on medium speed.
Place chopped figs into a small bowl and sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour batter into the prepared loaf pan. Place fig slices on top of the 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. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners’ sugar.
YIELD: 1 loaf, 10 slices
