Description
Ina Garten’s fig ricotta cake delivers Mediterranean elegance with fresh figs nestled in a creamy, delicate base. Rich Italian flavors and simple ingredients create a sophisticated dessert perfect for summer gatherings or intimate afternoon treats you’ll savor slowly.
Ingredients
Scale
Primary Ingredients:
- 8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
- 3 extra-large eggs, at room temperature
- 1 cup fresh whole milk ricotta, at room temperature
- 10 tablespoons (1¼ sticks / 141 grams) unsalted butter, at room temperature
Dry Ingredients:
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon turbinado sugar, such as Sugar in the Raw
Additional Ingredients:
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest
- Crème fraîche, for serving
Instructions
- Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Thoroughly coat a 9-inch (23-centimeter) round baking pan with butter or cooking spray, then dust evenly with flour, carefully tapping out any excess.
- In a large mixing bowl, cream together the butter and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs individually into the butter-sugar mixture, thoroughly blending after each addition to ensure a smooth, uniform consistency.
- Gently fold in the ricotta cheese, sour cream, pure vanilla extract, and fresh lemon zest. The mixture might appear slightly curdled due to the ricotta’s texture, which is perfectly normal.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually introduce the dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain the cake’s delicate texture.
- Transfer the batter into the prepared pan, using a spatula to spread it evenly and create a smooth surface.
- Carefully distribute fresh fig pieces across the top of the batter, positioning them with slight spacing to ensure even baking and attractive presentation.
- Sprinkle coarse sugar generously over the cake’s surface to create a delightful caramelized crust.
- Bake in the preheated oven for 35-45 minutes. Test for doneness by inserting a clean toothpick into the center; it should emerge without any wet batter clinging to it.
- Allow the cake to cool in the pan for 15-20 minutes, then delicately transfer to a serving plate. Optionally, serve warm with a dollop of crème fraîche for added richness.
Notes
- Savor the delicate dance of fresh figs nestled in a creamy ricotta cake that transforms simple ingredients into a culinary masterpiece.
- Select ripe, soft figs with deep purple or vibrant green skin to unlock the most intense flavor profile.
- Crème fraîche offers an optional luxurious touch that elevates the cake’s richness and sophistication.
- Coarse sugar creates a tantalizing crunch and golden sparkle that catches the eye and delights the palate.
- Room temperature ingredients guarantee a silky-smooth batter that bakes into a perfectly tender cake.
- Refrigerate or keep at room temperature for 1-2 days, ensuring the cake remains fresh and irresistible.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 469 kcal
- Sugar: 31 g
- Sodium: 209 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 139 mg