Fig Ricotta Cake Recipes

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FIG-RICOTTA CAKE



Fig-Ricotta Cake image

Texture is moist and slightly dense, and taste is sweet, buttery, and rich.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups whole-milk ricotta cheese
1 cup white sugar
¾ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ 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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
  • Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
  • Beat ricotta cheese, sugar, and butter together in a bowl using 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.
  • Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
  • 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. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g

FIG CAKES WITH SWEET RICOTTA



Fig Cakes with Sweet Ricotta image

Provided by Scott Conant

Categories     dessert

Time 1h15m

Yield 24 servings

Number Of Ingredients 16

2 sticks (1 cup) unsalted butter
3 large eggs
2 large egg yolks
14 ounces (2 cups) granulated sugar
13 ounces (about 3 cups) all-purpose flour
1/4 ounce (about 1 1/2 teaspoons) baking powder
3/4 cup sour cream
1/4 cup milk
1 vanilla bean, split and seeds scraped from the pods
Nonstick cooking spray
Two 8-ounce containers fresh figs (about 18), cut into 1/3-inch rounds, plus additional quartered for garnish, optional
1 cup light brown sugar
1 cup fresh ricotta
1 1/2 tablespoons confectioners' sugar, plus more for garnish
1/2 teaspoon vanilla extract
Pinch fine salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Place the butter into a pot and cook, stirring, until it browns. Remove from the heat and let cool, but not to the point that it solidifies, about 5 minutes.
  • Whip the eggs and egg yolks together with the granulated sugar until thick and fluffy. Sift the flour and baking powder together in a bowl, then fold into the whipped egg mixture. Add the butter and mix until incorporated. Add the sour cream, milk and vanilla seeds and mix until it comes together. Transfer to a piping bag.
  • Spray two 12-cup muffin tins generously with cooking spray. Arrange the sliced figs in the muffin cups (overlapping is okay). Sprinkle about 2 teaspoons brown sugar on top of each. Fill the muffin cups with the cake batter about three-quarters of the way full. Bake until golden brown and a toothpick inserted in the edges comes out clean, about 15 minutes. Allow to cool slightly before removing from the muffin cups.
  • For the sweet ricotta: Meanwhile, put the ricotta in a large fine-mesh sieve set over a bowl and let drain for 30 minutes. Discard the liquid. Stir in the confectioners' sugar, vanilla and salt until smooth. Reserve until ready to serve.
  • Serve the cakes with a dusting of confectioners' sugar and dollops of sweet ricotta. Garnish with quartered figs if using.

NECTARINE, FIG AND RICOTTA CAKE



Nectarine, Fig and Ricotta Cake image

Moist and scrumptious rustic crumb topped fruit cake celebrates the end of summer in a very delicious way.

Provided by Laka

Categories     Dessert

Time 1h24m

Yield 10 serving(s)

Number Of Ingredients 14

3 ripe nectarines
150 g figs, ripe (plus a few pieces to garnish)
1/2 lemon, juice and zest
200 g plain flour
1 teaspoon baking powder
150 g caster sugar
1/2 teaspoon sea salt
100 g ground almonds
150 g butter, chopped
1 teaspoon vanilla extract
2 eggs
200 g sour cream
250 g ricotta cheese
icing sugar, for dusting

Steps:

  • Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
  • In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
  • Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
  • Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
  • Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
  • Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
  • Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.

Nutrition Facts : Calories 440.4, Fat 25.4, SaturatedFat 12.7, Cholesterol 92, Sodium 310.6, Carbohydrate 45.4, Fiber 3.1, Sugar 22.1, Protein 9.9

FIG AND DATE RICOTTA CAKE



Fig and Date Ricotta Cake image

Brilliant chef Antony Worrall Thompson has donated to TREE AID this delicious tree cake. Antony: "Villagers in Africa know all about foraging for food for free in their woodlands. Using the most nutritious of these foods could go a long way to reversing malnutrition. I want people to have fun cooking my tree cake and finding out about TREE AID's work to help villagers grow important food trees." Go to Treeaidcakebake.org to download your FREE recipe booklet and get baking for TREE AID!

Provided by treeaid

Time 1h15m

Yield Serves 6

Number Of Ingredients 15

250g (8 oz) of soft unsalted butter
250g (8 oz) caster sugar
8 eggs
2 oranges
3 lemons
125g (5 oz) roasted pinenuts
200g (7oz) of chopped dried dates
200 g (7oz) chopped dried figs
275g (9 oz) ricotta
75g (3 oz) plain flour
125g (5oz) sugar
125g (5oz) water
2 sprigs of fresh rosemary
1oz (25g) of toasted pine nuts
1oz (25g) dried fig (fresh if you can get it)

Steps:

  • Preheat the oven to 180C / Gas Mark 4. Grease a 12" x 2" / 30cm x 5cm spring form cake tin sparingly with vegetable oil.
  • Place the soft unsalted butter and 250g (8 oz) caster sugar in a large mixing bowl and, using a wooden spoon, cream until pale and fluffy.
  • Separate the egg yolks into the mixture, one by one, beating well between each addition.
  • Place the finely grated zest of the oranges and lemons, into a separate mixing bowl and add 125g (5 oz) roasted pinenuts, the chopped dried dates, 200 g (7oz) chopped dried figs and the ricotta and mix well together.
  • Fold the butter and egg mix into the ricotta mixture and sift the plain flour into this mix and combine.
  • In a large bowl, using a whisk beat 2 egg whites into soft peaks. Fold in one large spoonful of egg whites into the ricotta mix. Once this is well mixed, carefully fold in the remainder, ensuring that you do not lose too much of the air.
  • Pour the mixture into the greased cake tin and bake for about 45 minutes or until the tip of a knife inserted into the centre comes out clean.
  • While the cake is cooling, put 125g (5oz) sugar and the water into a small saucepan over a medium heat and reduce. Add the sprigs of fresh rosemary and infuse.
  • Spike the cooled cake all over with a fork and dribble with the rosemary syrup.
  • Garnish with 1oz (25g) of toasted pine nuts, 1oz (25g) of thinly sliced dried fig and sprigs of rosemary.

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