Ina's Fig Ricotta Cake...YUM


Why have I not made this cake?

I am a fig lover and a ricotta cake maven.

Well, now I have.

The recipe is from Ina's book Cook like a Pro (which I don't own).

It is almost identical to my ricotta raisin cake, which is my absolute favorite cake, except here, we are using fresh, ripe summer figs.
How can it be bad? It can't.

I suggest you get yourself some figs pronto, and make this cake.

Ina is my queen.

By the way, my pet peeve (one of many) is when people mispronounce her easy 3 letter, 2 syllable first and last name.....

It is Ina: "EYE-NUH" Garten: "GAR-TEN".
NOT GARDEN.
Why so difficult?

I know I am so bossy.

Here's the cake recipe. ;)


I changed a few things around, but it is basically the same recipe from her book.

9 tbsp softened butter
1 cup sugar
3 eggs, at room temperature
1 cup fresh ricotta, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
zest of a grated lemon
1 tsp cinnamon
1 1/2 cups flour
1 tablespoon baking powder
1 teaspoon sea salt (or half the amount table salt)
8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
1 tablespoon raw sugar for the top

Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform tin.

Cream butter and sugar until light and fluffy, then add eggs, one at a time, scraping down the bowl and making sure each is fully integrated before adding the next.

Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined.

In a small bowl, mix together the flour, cinnamon (my addition), baking powder and salt. Slowly add the dry ingredients to the ricotta batter, mixing just until combined, then pour into the prepared tin and smooth down the top.

Arrange the figs on the cake, cut sides up, in snug but not overlapping circles.

Sprinkle with the raw sugar and bake for 45-50, until the top is lightly browned and a toothpick inserted in the center comes out clean.


Allow cake to cool in the tin on a baking rack for 15 to 20 minutes, before turning out and serving.

This was only DELICIOUS!


Comments

Joanne said…
Feeling VERY thankful that I have figs in the fridge right now. This is totally going to be my next bake!!
Ciao Chow Linda said…
I am surprised you haven't already made this cake, given your passion for figs AND for Ina. By the way, I've never heard anyone mispronounce her name. How do they say it? EEna? instead of EYEna? Anyway, I love all her recipes too, and debated making this cake. Instead, I found another fig and ricotta cake from Rosella Rago and made that yesterday. Too bad we don't live across the street and could have exchanged slices of these two versions. I guess that means I'll just have to make Ina's next!
Bill said…
Looks awesome!! We don’t have figs in fridge but, we soon will. Thanks Stacey!
Take care, Bill & Eileen
Foodiewife said…
I've been MIA for months, and am just now catching up with visiting fave food blogs. I always think of you when I see figs. Our fig tree, that we planted three years ago, is finally yielding fruit! This cakes looks perfect. Yes, I do love EYE-NAH and I own her books, too!