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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.

Many of us have been trained to think that comfort foods are bad and to be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Other times, comfort foods can be very healthy and good for us to eat. There are a number of foods that, when you consume them, may boost your mood. When you are feeling a little down and need an emotional boost, test out a couple of these.

Cold water fish are wonderful for eating if you want to combat depression. Herring, trout, tuna, wild salmon, and mackerel are all high in omega-3 fatty acids and DHA. Omega-3 fatty acids and DHA are two things that actually help the grey matter in your brain function a lot better. It’s true: eating a tuna fish sandwich can basically help you overcome depression.

So you see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to fig ricotta cake recipe. You can have fig ricotta cake using 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Fig Ricotta Cake:
  1. Prepare 10 T softened butter plus some for the pan
  2. Prepare 1 cup sugar plus some for sprinkling on top and coating pan
  3. Use 3 eggs
  4. Use 1 cup whole milk ricotta, room temperature
  5. Use 2 heaping tablespoons sour cream
  6. Take 1 1/2 teaspoons vanilla
  7. Prepare 1 tablespoon lemon zest
  8. Take 1 1/4 cup all-purpose flour
  9. You need 1 tablespoon baking powder
  10. Take 1 teaspoon kosher salt
  11. Get 12 figs, stemmed and quartered
Steps 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.

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