Fig and Ricotta Cake Recipe

Ingredients

• nonstick cooking spray
• 1.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 1 teaspoon salt
• 1.5 cups whole-milk ricotta cheese
• 1 cup white sugar
• 0.75 cup unsalted butter, softened
• 3 large eggs, at room temperature
• 1.5 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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with nonstick spray for easy removal.
2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt until well combined.
3. Using an electric mixer on medium speed, beat ricotta cheese, sugar, and butter in a bowl until smooth, approximately 2 minutes. Incorporate eggs one at a time, followed by almond extract. Gradually beat in the flour mixture on low speed, scraping the bowl's sides to ensure everything is combined. Beat for about 30 seconds more.
4. In a separate bowl, toss chopped figs with 1 tablespoon of flour to coat evenly. Gently fold the floured figs into the cake batter, then pour the mixture into the prepared loaf pan. Arrange fig slices decoratively on top of the batter, down the center.
5. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the cake's center comes out clean. Remove the cake from the oven and allow it to cool on a wire rack for 20 to 30 minutes.
6. Once the cake has cooled, carefully remove it from the pan and dust generously with confectioners' sugar before serving.

Nutrition

• Calories: 373 kcal
• Fat Content: 18 g
• Fiber Content: 2 g
• Sugar Content: 27 g
• Sodium Content: 421 mg
• Protein Content: 8 g
• Cholesterol Content: 103 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g