Fig-Ricotta Cake
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 (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
- Whisk 1 1/2 cups flour, baking powder, and salt together in a medium bowl.
- Beat ricotta cheese, sugar, and butter in a bowl with 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 with 1 tablespoon flour, and stir to coat. Fold figs into batter, then pour into the prepared loaf pan. Place fig slices on top of 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, 20 to 30 minutes.
- Remove cooled cake from the pan and dust with confectioners' sugar.
Source
Original recipe: View Original