Indulge in a Delightful Fresh Fig and Ricotta Cake: A Perfect Treat for Afternoon Tea

Experience the Perfect Afternoon Tea with This Fresh Fig and Ricotta Cake Recipe

Simple ingredients, when brought together in unique ways, can create the most sophisticated bakes and desserts. One such delightful pairing is the combination of figs and ricotta cheese. The sweetness and chewiness of figs complement the tartness and richness of ricotta beautifully. When combined to form a cake, the final product is exceptional. This particular recipe uses ricotta cheese, adding a smooth decadence to the cake.

Recipe

The method for making this cake is similar to a regular butter or pound cake. The key difference is the inclusion of ricotta cheese, which is whisked together with butter and sugar. This is followed by folding in the dry ingredients and, finally, the chopped figs. The result is a rich, moist, and slightly dense cake with tiny pockets of sweet figs.

Preparation time: 20 minutes
Baking time: 50 to 60 minutes
Setting time: 20 minutes
Serves: 10

Ingredients:

• 250 gms Whole milk ricotta
• 110 gms Butter, room temperature
• 110 gms Castor sugar
• 2 Eggs
• 120 gms All-purpose flour
• 2 tsp Baking powder
• 4 Fresh figs, chopped
• 1/2 tsp Vanilla extract (optional)

Method:

1. Preheat the oven to 170°C and line an 8×4 inch loaf tin.
2. In a large bowl, combine the ricotta, butter, and sugar. Whisk until the mixture becomes light and fluffy, about five minutes.
3. Add the eggs one at a time, beating until completely incorporated.
4. Fold in the all-purpose flour and baking powder. If using vanilla, add it at this stage. Avoid over-mixing.
5. Gently fold in the chopped fresh figs.
6. Transfer the batter to the lined loaf tin, spreading and leveling it evenly with a spatula.
7. Arrange additional sliced figs on top of the batter.
8. Bake in the preheated oven for 50 to 60 minutes.
9. Once baked, remove the tray from the oven and let the cake cool. Chill in the refrigerator for about 10 minutes once at room temperature.
10. Carefully remove the cake from the pan. Slice and serve.

Tips:

1. Avoid over-mixing the batter after adding dry ingredients to prevent a tough cake.
2. Use a hand blender or stand mixer if whisking by hand is difficult.
3. If you don’t have fresh ricotta, make some by curdling full-fat milk with lemon or vinegar.
4. Coat the chopped figs in all-purpose flour before adding to the batter to prevent sinking.
5. Ensure the cake is completely set before removing from the pan to avoid breaking.
6. Add almond essence or lemon zest for extra flavor depth.
7. Dust the cake with icing sugar before slicing.