Best Fig Cakes With Sweet Ricotta Recipes

FIG-RICOTTA CAKE

Fig-Ricotta Cake image

Texture is moist and slightly dense, and taste is sweet, buttery, and rich.

Provided by lutzflcat

Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

nonstick cooking spray
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups whole-milk ricotta cheese
1 cup white sugar
¾ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ teaspoons almond extract
4 fresh figs, chopped into 1/2-inch pieces
1 tablespoon all-purpose flour
4 fresh fig slices
1 teaspoon confectioners' sugar, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour 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.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g

FRESH FIG CAKE

Fresh Fig Cake image

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Provided by Karin Christian

Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g

FRESH FIG AND RICOTTA CAKE

Fresh Fig and Ricotta Cake image

Provided by Ina Garten Bio & Top Recipes

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3 extra-large eggs, at room temperature
1 cup fresh whole milk ricotta, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
1 tablespoon turbinado sugar, such as Sugar in the Raw
Crème fraîche, for serving

Steps:

Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.