Lemon Ricotta Fig Cake
This easy but sophisticated cake is not only eye-catching, but full of bright flavor. The honey and mascarpone additions are a must to complete the flavor profile.
Ingredients
- 10 tbsp unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese (room temperature)
- 1/4 cup mascarpone
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 2 tbsp honey
- 1 1/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 8 large fresh figs (stems removed, sliced)
- 1 tsbp sugar (for sprinkling)
Instructions
- Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan or a pie pan, disposing of the excess flour.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and combine until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on low, add the eggs, one at a time and mix until smooth. Add the ricotta, mascarpone cheese, vanilla, lemon zest, and honey and mix until combined.
- In a small bowl, mix the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, just mixing until combined. Pour the batter into the prepared pan and arrange the figs on the cake, cut sides up, in snug pattern. Sprinkle with the last tablespoon of sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 15 to 20 minutes, transfer to a cake plate, and serve with a drizzle of honey.
Notes
Kid-Friendly Adaptation: Have a picky eater? Try placing the sliced figs on top of only half the cake, or maybe a few less sliced on a few pieces.
Nutrition
Calories: 416kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 484mg | Potassium: 195mg | Fiber: 2g | Sugar: 40g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg