Fig Ricotta Cake

Fig Ricotta Cake

8 servings

1 hr 30 minutes


  1. 10 T softened butter plus some for the pan
  2. 1 cup sugar plus some for sprinkling on top and coating pan
  3. 3 eggs
  4. 1 cup whole milk ricotta, room temperature
  5. 2 heaping tablespoons sour cream
  6. 1 1/2 teaspoons vanilla
  7. 1 tablespoon lemon zest
  8. 1 1/4 cup all-purpose flour
  9. 1 tablespoon baking powder
  10. 1 teaspoon kosher salt
  11. 12 figs, stemmed and quartered


  1. 1
    Take 4 figs and place in 400 oven on baking sheet for 20 minutes. When roasted place in blender and purée. If needed, add a little water. Set aside.
  2. 2
    Set oven to 375. Prepare a 9 inch springform pan by buttering generously and coating sides and bottom with sugar.
  3. 3
    Cream 10 T of butter with one cup sugar for 3 minutes. Add eggs one at a time, incorporating fully. Add ricotta, sour cream, vanilla and lemon zest. Beat until combined. Don’t worry if it looks curdled or lumpy.
  4. 4
    Sift flour, salt and baking powder together. Add dry ingredients to the wet ingredients. Add fig purée. Beat just until combined.
  5. 5
    Pour into pan and smooth the top. Place fig quarters gently on top of cake. Sprinkle generously with sugar.
  6. 6
    Bake for approximately 40-50 minutes, or until skewer comes out clean and top is browned. Cake may need additional time in baking.
  7. 7
    If making with peaches and raspberries, add one half pint of raspberries to batter and 3 sliced peaches and a half pint raspberries to top of cake.