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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Incorporate eggs gradually on medium-low speed, adding them individually and ensuring thorough mixing between each addition while maintaining a smooth consistency.
- 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.
- In a separate bowl, sift flour, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually fold dry ingredients into the wet mixture using low-speed mixing, being careful not to overmix and maintaining a delicate batter texture.
- 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.
- 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.
- 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