It's time for some fresh fig and ricotta cake!
Perfect for afternoon tea, this delicious recipe is super easy to follow
Simple ingredients, when brought together in the most unusual ways, can sometimes make the most sophisticated of bakes and desserts. One such pairing that works well is the combination of figs and cheese. The sweetness and chewiness of figs complements the tartness and richness of cheese quite well. When combined to form a cake, the final product is exceptional. In this particular recipe, the cheese used is ricotta which adds a smooth decadence.
Recipe
The method of making this cake is quite similar to how you would make a regular butter or pound cake. The only difference is that instead of just creaming the butter and sugar together, there is an additional ingredient, which is ricotta cheese. It is whisked along with the two ingredients. This is followed by folding in the dry ingredients and, finally, the chopped figs. The result is a rich, moist, slightly dense cake with tiny pockets of chopped sweet figs.
Step-by-step guide
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 8x4 inch loaf tin.
2. In a large bowl, take the ricotta. Add the butter and sugar. Whisk it till the mixture becomes light and fluffy. It should take about five minutes.
4. Add the egg to the above mixture, one at a time. Beat it till the eggs are completely incorporated in the butter mixture.
5. Add the all-purpose flour and baking powder to the above mixture and fold it using a whisk or a spatula. If you are using vanilla, you can add that at this stage. Refrain from over-mixing.
6. Finally, fold the chopped fresh figs in the prepared batter.
7. Transfer the batter to the lined baking tray. Using a spatula, spread and level the batter equally.
8. Arrange the sliced figs on top of the batter.
9. Place the cake tin in the preheated oven for about 50 to 60 minutes.
10. Once baked, remove the tray from the oven and let it cool. When the cake is at room temperature, place it in the refrigerator to chill it further for about 10 minutes.
11. Remove the cake tin from the refrigerator and carefully take the cake out of the pan. Slice and serve.
Tips
1. Do not over-mix the cake batter after adding the dry ingredients. It might result in a tough cake.
2. Use a hand blender or a stand mixer if whisking by hand seems tedious.
3. If you do not have fresh ricotta, you can make some by curdling full fat milk with some lemon or vinegar.
4. You can coat the chopped figs in some all-purpose flour before adding them to the batter, so they do not sink to the bottom of the cake.
5. Do not remove the cake from the pan till it’s completely set, otherwise it might break.
6. You can use almond essence or lemon zest in the batter to add a depth of flavour.
7. Dust the cake with some icing sugar before slicing.
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