Ina Garten’s Fig and Ricotta Cake is made with unsalted butter, granulated sugar, extra-large eggs, fresh whole milk ricotta, sour cream, pure vanilla extract, grated lemon zest, all-purpose flour, baking powder, kosher salt, fresh figs, and turbinado sugar. This easy Fig and Ricotta Cake recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 8 people.
? Why You’ll Love This Fig And Ricotta Cake Recipe:
- Rich and Creamy Texture: The combination of ricotta and sour cream gives this cake a rich, moist, and creamy texture that melts in your mouth.
- Bursting with Fresh Figs: Each bite is packed with the natural sweetness of fresh figs, making it a perfect summer dessert when figs are in season.
- Light and Fluffy Crumb: Despite its richness, the cake has a light and fluffy crumb thanks to the balance of ingredients and careful mixing process.
- Easy to Make, Impressive to Serve: This cake looks as beautiful as it tastes, with its elegant presentation of figs on top, yet it is simple enough for even beginner bakers to master.
- Perfect for Any Occasion: Whether you’re serving it for dessert after dinner or as a sweet treat with afternoon tea, this cake is versatile and sure to impress guests on both sides of the Atlantic.
? Ina Garten Fig And Ricotta Cake Ingredients:
- 140g (10 tablespoons) unsalted butter, at room temperature
- 200g (1 cup) granulated sugar
- 3 extra-large eggs, at room temperature
- 250g (1 cup) fresh whole milk ricotta, at room temperature
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest
- 160g (1¼ cups) all-purpose flour (plain flour)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (or 1 teaspoon sea salt)
- 8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
- 1 tablespoon turbinado sugar (such as Sugar in the Raw or Demerara sugar)
- Crème fraîche, for serving
?How To Make Ina Garten Fig And Ricotta Cake?
- Preheat the oven: Preheat your oven to 375°F (190°C). Butter and flour a 9-inch (23 cm) round springform pan, tapping out any excess flour.
- Cream the butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula as needed.
- Add the eggs: With the mixer on medium-low, add the eggs one at a time, scraping down the bowl and mixing until smooth after each addition.
- Mix in wet ingredients: Add the ricotta, sour cream, vanilla, and lemon zest, and mix until combined. The ricotta will make the mixture look slightly lumpy—this is normal.
- Prepare dry ingredients: In a small bowl, sift together the flour, baking powder, and salt.
- Combine wet and dry: With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined.
- Prepare the cake for baking: 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 sugar and bake: Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Cool and serve: 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.
? Recipe Tips:
- Use Room Temperature Ingredients: Make sure the butter, eggs, and ricotta are all at room temperature before you start. This helps them blend more smoothly, creating a better texture for the cake.
- Do Not Overmix the Batter: When adding the dry ingredients, mix just until combined. Overmixing can make the cake dense and tough instead of light and fluffy.
- Arrange Figs Carefully: Place the fig quarters cut-side up in a tight but not overlapping pattern. This not only looks beautiful but also ensures even baking and a perfect bite in every slice.
- Check for Doneness with a Toothpick: To ensure your cake is fully baked, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is done.
- Cool Before Removing from the Pan: Let the cake cool in the pan for 15 to 20 minutes before transferring it to a plate. This prevents the cake from breaking apart and allows it to set properly.
?What To Serve With Fig And Ricotta Cake?
This creamy Fig and Ricotta Cake pairs well with a dollop of crème fraîche, a scoop of vanilla ice cream, fresh berries, or a drizzle of honey. It can also be served alongside a cup of hot coffee, a glass of dessert wine, a pot of tea, or some whipped cream for a delicious dessert.
? How To Store Leftovers Fig And Ricotta Cake?
- Refrigerate: First, let the leftover Fig and Ricotta Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3 days to keep it fresh.
- Freeze: Once the Fig and Ricotta Cake has cooled to room temperature, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To enjoy later, thaw the cake in the refrigerator overnight. This cake does not need to be reheated before serving.
FAQ’S
What If My Ricotta Makes The Batter Too Lumpy?
Lumps in the batter are normal due to the ricotta’s texture. Avoid overmixing; the lumps will bake out, leaving a smooth, moist cake.
How Do I Prevent My Figs From Sinking To The Bottom?
To keep figs from sinking, place them on top of the batter. They may sink slightly but will mostly stay on the surface, ensuring an even distribution.
Can I Use Dried Figs Instead Of Fresh Figs?
Yes, you can use dried figs. Rehydrate them in warm water for 15-20 minutes before adding to the batter for better texture.
What If I Do Not Have Turbinado Sugar?
If you lack turbinado sugar, substitute with granulated or brown sugar. It will still add sweetness, though with less crunch.
Ina Garten Fig And Ricotta Cake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 269 kcal
- Total Fat: 9.9g
- Saturated Fat: 5.9g
- Cholesterol: 64mg
- Sodium: 184mg
- Potassium: Not specified
- Total Carbohydrate: 39g
- Dietary Fiber: 0.7g
- Sugars: 21g
- Protein: 6g
More Ina Garten Recipe:
- Ina Garten Lemon Ginger Molasses Cake
- Ina Garten Lemon Angel Food Cake
- Ina Garten Honey Vanilla Pound Cake
- Ina Garten American Flag Cake
- Ina Garten Yogurt Lemon Cake
- Ina Garten Vanilla Cream Cheese Pound Cake
Ina Garten Fig And Ricotta Cake
Description
Ina Garten’s Fig and Ricotta Cake is made with unsalted butter, granulated sugar, extra-large eggs, fresh whole milk ricotta, sour cream, pure vanilla extract, grated lemon zest, all-purpose flour, baking powder, kosher salt, fresh figs, and turbinado sugar. This easy Fig and Ricotta Cake recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Butter and flour a 9-inch (23 cm) round springform pan, tapping out any excess flour.
- Cream the butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula as needed.
- Add the eggs: With the mixer on medium-low, add the eggs one at a time, scraping down the bowl and mixing until smooth after each addition.
- Mix in wet ingredients: Add the ricotta, sour cream, vanilla, and lemon zest, and mix until combined. The ricotta will make the mixture look slightly lumpy—this is normal.
- Prepare dry ingredients: In a small bowl, sift together the flour, baking powder, and salt.
- Combine wet and dry: With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined.
- Prepare the cake for baking: 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 sugar and bake: Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Cool and serve: 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.
Notes
- Use Room Temperature Ingredients: Make sure the butter, eggs, and ricotta are all at room temperature before you start. This helps them blend more smoothly, creating a better texture for the cake.
- Do Not Overmix the Batter: When adding the dry ingredients, mix just until combined. Overmixing can make the cake dense and tough instead of light and fluffy.
- Arrange Figs Carefully: Place the fig quarters cut-side up in a tight but not overlapping pattern. This not only looks beautiful but also ensures even baking and a perfect bite in every slice.
- Check for Doneness with a Toothpick: To ensure your cake is fully baked, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is done.
- Cool Before Removing from the Pan: Let the cake cool in the pan for 15 to 20 minutes before transferring it to a plate. This prevents the cake from breaking apart and allows it to set properly.
Ina Garten Fig And Ricotta Cake