\n- Butter and flour a 9″ springform pan. Preheat oven to 375\u00ba.<\/li>\n
- In a small bowl whisk flour, baking powder, and salt together.<\/li>\n
- 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.<\/li>\n
- Add the flour mixture in three batches, mixing until just combined. Pour batter into prepared pan, smoothing out the top with a spatula.<\/li>\n
- Trim the stems off of the figs, and cut them into quarters. Arrange them cut side up in concentric circles. Sprinkle with brown sugar.<\/li>\n
- 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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[97,652,2795,3875],"class_list":["post-41539","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-baking","tag-cake","tag-fresh-figs","tag-ricotta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-aNZ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14244,"url":"https:\/\/willceau.com\/news\/2013\/09\/10\/fig-cake\/","url_meta":{"origin":41539,"position":0},"title":"Fig Cake","author":"Tina Garceau","date":"September 10, 2013","format":false,"excerpt":"It's that time of year, the fig tree in the backyard is loaded and the birds are delighted. Being the considerate creatures they are, they've left most of the fruit on the lower branches untouched. I made this on Sunday morning - it's one of those not too sweet cakes\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/08\/FigCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/08\/FigCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/08\/FigCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43326,"url":"https:\/\/willceau.com\/news\/2024\/05\/28\/blueberry-ricotta-cake-2\/","url_meta":{"origin":41539,"position":1},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"May 28, 2024","format":false,"excerpt":"So happy that blueberries are finally in season - and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too! 10 tablespoons butter, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41395,"url":"https:\/\/willceau.com\/news\/2023\/09\/04\/lemon-blueberry-ricotta-cake\/","url_meta":{"origin":41539,"position":2},"title":"Lemon Blueberry Ricotta Cake","author":"Tina Garceau","date":"September 4, 2023","format":false,"excerpt":"Wanting to take advantage of delicious summer fruit before the season is over - I give you Lemon Blueberry Ricotta Cake! A simple batter made with eggs, ricotta, sour cream and lemon zest, sprinkled with blueberries and topped off with a lemon glaze. It was the perfect finish to last\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44253,"url":"https:\/\/willceau.com\/news\/2024\/12\/20\/fig-rugelach\/","url_meta":{"origin":41539,"position":3},"title":"Fig Rugelach","author":"Tina Garceau","date":"December 20, 2024","format":false,"excerpt":"I love figs, so a cookie filled with figs and walnuts was a no-brainer. They look fancy, but are surprisingly simple to make - roll out the dough, spread on the filling, cut with a pizza cutter, and roll up! They make a great addition to your cookie tray. Crust:\u2026","rel":"","context":"In "Holiday"","block_context":{"text":"Holiday","link":"https:\/\/willceau.com\/news\/category\/holiday\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/12\/Rugelach.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/12\/Rugelach.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/12\/Rugelach.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43472,"url":"https:\/\/willceau.com\/news\/2024\/07\/01\/italian-chocolate-chip-ricotta-cake-2\/","url_meta":{"origin":41539,"position":4},"title":"Italian Chocolate Chip Ricotta Cake","author":"Tina Garceau","date":"July 1, 2024","format":false,"excerpt":"This Italian Chocolate Chip Ricotta Cake is dense, moist, with mini chocolate chips and orange zest - because orange and chocolate are culinary soulmates! It's a one pan wonder that's finished off with an orange glaze flecked with orange zest. Perfect for breakfast or dessert! zest of one orange 1\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/06\/RicottaChocChip.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/06\/RicottaChocChip.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/06\/RicottaChocChip.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37360,"url":"https:\/\/willceau.com\/news\/2022\/03\/21\/lemon-ricotta-pound-cake\/","url_meta":{"origin":41539,"position":5},"title":"Lemon Ricotta Pound Cake","author":"Tina Garceau","date":"March 21, 2022","format":false,"excerpt":"I'm a sucker for lemon desserts, so when I saw this recipe for Lemon Ricotta Pound Cake - I knew I had to give it a whirl. It's lemony, moist, and best of all, easy to throw together. 1 1\/2 cups flour 2 teaspoons baking powder 1 teaspoon kosher salt\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/41539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=41539"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/41539\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=41539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=41539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=41539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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