Fresh Fig Ricotta Cake

I spotted these gorgeous purple figs in the market, so I grabbed them to make this fig ricotta cake for a friend’s birthday. Figs have a short growing season, so if you’re interested in making this cake – hop to it!

• 10 tablespoons butter, room temperature
• 1 cup granulated sugar
• 3 large eggs + 1 egg white, room temperature
• 1 cup ricotta, room temperature
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest
• 1 1/4 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 fresh figs, quartered
• light brown sugar for sprinkling

1. Butter and flour a 9″ springform pan. Preheat oven to 375º.
2. In a small bowl whisk flour, baking powder, and salt together.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then ricotta, sour cream, vanilla, and orange zest.
4. Add the flour mixture in three batches, mixing until just combined. Pour batter into prepared pan, smoothing out the top with a spatula.
5. Trim the stems off of the figs, and cut them into quarters. Arrange them cut side up in concentric circles. Sprinkle with brown sugar.
6. Bake for 35 to 45 minutes until the top is golden brown, and a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes, then transfer to a serving plate.