Fig-Ricotta Cake

This deliciously moist fig ricotta cake is covered with a dusting of powdered sugar and studded with chopped figs for sweet, chewy fun in every bite.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 373 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.

Step 2

Whisk 1 1/2 cups flour, baking powder, and salt together in a medium bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove cooled cake from the pan and dust with confectioners' sugar.