Ina Garten’s Fig and Ricotta Cake Recipe for a Lush Finish

Culinary magic happens when fig and ricotta unite in this irresistible cake that whispers sweet promises of indulgence.

Summer’s bounty meets classic baking techniques in a dessert that celebrates rustic elegance and simple ingredients.

Soft, luscious ricotta provides a creamy foundation that perfectly complements the natural sweetness of ripe figs.

Delicate textures and subtle flavors dance together, creating a harmonious experience that feels both comforting and sophisticated.

Each slice promises a delightful balance between tender crumb and fruity brightness.

Light yet decadent, this cake transforms ordinary moments into memorable occasions with its understated charm.

The combination of creamy cheese and seasonal fruit promises a sensory journey that will delight your taste buds: prepare to be enchanted.

Why Fig And Ricotta Cake Feels So Sophisticated

• Savor Sweet and Creamy Delight: This fig and ricotta cake combines luxurious textures with a perfect balance of smooth ricotta and tender cake, creating a melt-in-your-mouth experience that feels like a culinary hug.
• Quick and Easy Gourmet Treat: Designed for home bakers of all skill levels, this recipe requires minimal technical expertise while delivering impressive restaurant-quality results in under an hour of total preparation and baking time.
• Celebrate Seasonal Freshness: Showcasing beautiful fresh figs as a stunning topping, the cake transforms simple ingredients into an elegant dessert that captures the essence of late summer and early fall harvests with minimal fuss.
• Versatile Entertaining Showstopper: Whether served as a sophisticated afternoon tea centerpiece, a rustic family gathering dessert, or an elegant dinner party finale, this cake adapts perfectly to various social occasions while looking professionally crafted.

What You’ll Need to Make This Rich Cake

• Unsalted Butter: Rich and creamy foundation for a tender cake texture, best when at room temperature.
• Granulated Sugar: Provides sweetness and helps create a light, fluffy cake structure.
• Eggs: Binds ingredients together and adds richness to the cake's consistency.
• Ricotta Cheese: Adds moisture and creates a soft, delicate cake crumb, choose fresh and creamy variety.
• Sour Cream: Enhances cake's tenderness and provides subtle tangy flavor.

• All-Purpose Flour: Fundamental structure for the cake, ensures proper texture and consistency.
• Baking Powder: Essential leavening agent that helps cake rise and become light.
• Salt: Balances sweetness and enhances overall flavor profile.

• Fresh Figs, Vanilla Extract, Lemon Zest: Provide bright, aromatic flavors and visual appeal, select ripe and fragrant figs.
• Turbinado Sugar: Adds pleasant crunch and caramelized sweetness to the cake's top.
• Crème Fraîche: Optional serving accompaniment that provides rich, tangy contrast.

Ina’s Steps for a Fig-Filled Ricotta Delight

Step 1: Prepare Baking Essentials

Warm up your oven to 375°F (190°C). Grease a 9-inch round springform pan with butter and dust with flour, tapping out extra flour.

Step 2: Whip Butter and Sugar

In an electric mixer with paddle attachment, cream butter and granulated sugar for 3 minutes until fluffy. Scrape bowl sides periodically.

Step 3: Incorporate Eggs

Add eggs one at a time on medium-low speed. Mix thoroughly after each addition, ensuring smooth consistency.

Step 4: Blend Creamy Ingredients

• Ricotta cheese
• Sour cream
• Vanilla extract
• Lemon zest

Expect a slightly lumpy texture from ricotta.

Step 5: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Step 6: Create Cake Batter

Slowly incorporate dry ingredients into wet mixture on low speed. Mix just until combined.

Step 7: Arrange Cake

Pour batter into prepared pan and smooth top. Arrange fresh figs cut-side up in tight, concentric circles.

Step 8: Bake Delightful Cake

Sprinkle turbinado sugar over top. Bake 35-45 minutes until golden brown. Check doneness with a toothpick – it should come out clean.

Step 9: Cool and Serve

Let cake rest in pan on baking rack for 15-20 minutes. Transfer to serving plate. Serve warm with a dollop of crème fraîche alongside.

Tips to Get That Silky Texture Just Right

• Bring Ingredients to Room Temperature: Warm butter, eggs, and ricotta help create a smoother, more uniform batter that blends effortlessly and produces a tender cake texture.
• Gentle Mixing Matters: Fold dry ingredients with a light hand, stopping just when everything is combined. Overmixing can transform your delicate cake into a dense, tough disappointment.
• Artful Fig Placement: Carefully position fig quarters cut-side up in a beautiful, tight arrangement. This technique ensures even baking and guarantees a perfect fig in every delightful slice.
• Toothpick Test for Perfect Baking: Perform the classic doneness check by inserting a toothpick into the cake's center. A clean or nearly clean toothpick signals your cake is ready to be enjoyed.
• Patient Cooling Technique: Allow the cake to rest in the pan for 15-20 minutes before transferring. This crucial step prevents structural collapse and helps the cake set beautifully, maintaining its elegant shape.

Storing Fig Cake Without Losing Moisture

• Freezer Storage: Seal the cake completely in double-layer protection by wrapping first with plastic wrap, then covering with aluminum foil. Freeze up to 2 months for maximum freshness. Thaw overnight in refrigerator before serving at room temperature.
• Refrigerator Storage: Transfer cooled cake to an airtight container with a tight-sealing lid. Place in the refrigerator's middle shelf away from strong-smelling foods. Consume within 3 days for optimal flavor and texture.
• Counter Storage: Keep cake at room temperature for short periods, preferably under 24 hours. Use a cake dome or cover loosely with plastic wrap to prevent drying. Consume quickly for best taste and prevent potential bacterial growth.

One Last Note on This Dreamy Cake

Garten’s fig and ricotta cake embodies Mediterranean charm with California sophistication.

Rich ricotta creates silky texture while fresh figs add elegant sweetness.

Delicate crumb and golden edges promise sensory delight for passionate bakers.

Summer’s essence lives within this simple yet luxurious dessert.

Seasonal ingredients dance together, revealing culinary poetry on each plate.

Passionate home chefs, slice into this masterpiece, share its beauty across social platforms, spark conversations about delectable connections between ingredients and memories.

Sweet and Savory Takes on Fig Ricotta Cake

• Summer Berry Bliss: Replace figs with a vibrant mix of fresh strawberries, blueberries, and raspberries for a colorful seasonal variation that bursts with summer flavors.
• Mediterranean Olive Oil Cake: Swap butter with extra virgin olive oil and add orange zest instead of lemon for a rich, Mediterranean-inspired version with a subtle citrus undertone.
• Almond Honey Essence: Incorporate ground almonds into the flour mixture and drizzle honey over the cake after baking, creating a nutty, sweet profile that complements the ricotta's creamy texture.
• Spiced Autumn Comfort: Mix in ground cinnamon, nutmeg, and cardamom to the dry ingredients, then top with caramelized pears for a warm, cozy autumn-inspired dessert that feels like a hug on a plate.

Ina Garten Fig And Ricotta Cake Recipe

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4.6 from 20 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Ina Garten’s fig and ricotta cake brings Mediterranean charm to dessert tables with elegant simplicity. Graceful layers of creamy ricotta and sweet California figs create a delightful Italian-inspired treat that will transport your palate to sunny coastal landscapes.

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Ingredients

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Main Ingredients:

• 250 grams (1 cup) fresh whole milk ricotta, at room temperature
• 3 extra-large eggs, at room temperature
• 140 grams (10 tablespoons) unsalted butter, at room temperature
• 200 grams (1 cup) granulated sugar
• 8 large (or 12 medium) fresh figs, stems removed, quartered through the stem

Dry Ingredients:

• 160 grams (1¼ cups) all-purpose flour (plain flour)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt (or 1 teaspoon sea salt)
• 1 tablespoon turbinado sugar (such as Sugar in the Raw or Demerara sugar)

Flavor Enhancers:

• 2 tablespoons sour cream
• 1 teaspoon pure vanilla extract
• ½ teaspoon grated lemon zest
• Crème fraîche, for serving

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Instructions

1. Prepare the oven environment by heating to 375°F (190°C). Coat a 9-inch (23 cm) round springform pan with butter and dust with flour, carefully removing any excess.
2. Using an electric mixer with a paddle attachment, cream butter and granulated sugar at medium speed for approximately 3 minutes until the mixture becomes light and aerated, periodically scraping the bowl’s sides.
3. Incorporate eggs gradually on medium-low speed, adding them individually and ensuring thorough mixing between each addition while maintaining a smooth consistency.
4. Introduce ricotta, sour cream, vanilla extract, and lemon zest to the mixture, blending until integrated. Expect a slightly textured appearance due to the ricotta’s presence.
5. In a separate bowl, sift flour, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
6. Gradually fold dry ingredients into the wet mixture using low-speed mixing, being careful not to overmix and maintaining a delicate batter texture.
7. Transfer the batter into the prepared pan, smoothing the surface evenly. Arrange fresh figs on top in concentric circles, positioning cut sides upward without overlapping.
8. Sprinkle turbinado sugar across the cake’s surface and bake for 35 to 45 minutes, monitoring until the top achieves a golden-brown color and a inserted toothpick emerges clean.
9. Allow the cake to rest in the pan atop a baking rack for 15 to 20 minutes, facilitating gradual cooling. Carefully transfer to a serving plate and accompany with a dollop of crème fraîche.

Notes

• Cooling is crucial for maintaining the cake’s delicate structure and preventing crumbling when removed from the pan.
• A clean toothpick signals perfect baking, indicating the cake’s readiness without raw batter remnants.
• Strategically positioning fig quarters creates a stunning visual and guarantees consistent flavor distribution in each slice.
• Gentle mixing prevents tough textures, keeping the batter light and airy for a tender crumb.
• Bringing ingredients to room temperature ensures smoother blending and a more harmonious final cake texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 80 mg