I tried out Ina Garten’s Fresh Fig & Ricotta cake and just like every Ina recipe, it did not disappoint.
This recipe from Ina’s book Cook Like a Pro is easy, fresh, and delicious.
This cake is also as pretty as it is delicious. It’s best made in a springform pan but can also be made in a regular cake pan.
You can top with some creme anglais, or melted vanilla ice cream.
Get the recipe from Ina’s website here. Or view a copy of the recipe below.
Ina Garten’s Fig Ricotta Cake
- 10 tablespoons 1¼ sticks unsalted butter, at room
- 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
- ½ teaspoon grated lemon zest
- 1¼ 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
Preheat the oven to 375 degrees. 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 turbindo 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.
Recipe from Ina Garten. View the original recipe here.