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Fig Ricotta Cake
Fig Ricotta Cake

Before you jump to Fig Ricotta Cake recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

For the most part, people have been trained to think that “comfort” foods are not good for the body and need to be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be extremely healthy and good for you. There are several foods that, when you consume them, may boost your mood. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Put together a trail mixfrom various seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all helpful for elevating your mood. This is possible because these foods are high in magnesium which raises your production of serotonin. Serotonin is the “feel good” chemical that directs your brain how you feel at all times. The more you have of it, the happier you will feel. Nuts, along with elevating your mood, can be a super source of protein.

As you can see, you don’t need to stuff your face with junk food when you want to feel better! Go with these suggestions instead!

We hope you got benefit from reading it, now let’s go back to fig ricotta cake recipe. To make fig ricotta cake you only need 11 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Fig Ricotta Cake:
  1. You need 10 T softened butter plus some for the pan
  2. Use 1 cup sugar plus some for sprinkling on top and coating pan
  3. Get 3 eggs
  4. Take 1 cup whole milk ricotta, room temperature
  5. You need 2 heaping tablespoons sour cream
  6. Provide 1 1/2 teaspoons vanilla
  7. Take 1 tablespoon lemon zest
  8. Use 1 1/4 cup all-purpose flour
  9. Take 1 tablespoon baking powder
  10. Get 1 teaspoon kosher salt
  11. Prepare 12 figs, stemmed and quartered
Instructions to make Fig Ricotta Cake:
  1. Take 4 figs and place in 400 oven on baking sheet for 20 minutes. When roasted place in blender and purée. If needed, add a little water. Set aside.
  2. Set oven to 375. Prepare a 9 inch springform pan by buttering generously and coating sides and bottom with sugar.
  3. Cream 10 T of butter with one cup sugar for 3 minutes. Add eggs one at a time, incorporating fully. Add ricotta, sour cream, vanilla and lemon zest. Beat until combined. Don’t worry if it looks curdled or lumpy.
  4. Sift flour, salt and baking powder together. Add dry ingredients to the wet ingredients. Add fig purée. Beat just until combined.
  5. Pour into pan and smooth the top. Place fig quarters gently on top of cake. Sprinkle generously with sugar.
  6. Bake for approximately 40-50 minutes, or until skewer comes out clean and top is browned. Cake may need additional time in baking.
  7. If making with peaches and raspberries, add one half pint of raspberries to batter and 3 sliced peaches and a half pint raspberries to top of cake.

Brilliant chef Antony Worrall Thompson has donated to TREE AID this delicious tree cake. Antony: "Villagers in Africa know all about foraging for food for free in their woodlands. Now beat the ricotta with the egg yolks, Amaretto or almond extract, and sugar until smooth. French Apple Cake with Caramel Sauce. This ricotta cake is a part of my ricotta cheese recipes collection.

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