Ricotta Cake Figs and Almonds is a very fluffy yet crunchy cake without butter, perfect for the fall season.
Figs with their natural sweetness sink into a very soft ricotta and almond flour mixture, creating a genuine, rustic cake that literally melts in your mouth because of how soft it is.
MAKE: 8” spring form pan or a loaf pan
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1 1/2 teaspoons baking powder
- 1 cup chopped fresh figs
- 4-5 figs cut in half, to decorate the surface
- 1 cup all purpose flour
- 1/2 cup almond meal
- 1/3 cup ricotta
Preheat the oven to 350 degrees F. Lightly grease a 8’’ spring form cake (or a loaf pan) and sprinkle the bottom and sides with sugar.
This will give the cake a crunchy sugary crust.
Cream together the butter and sugar until light and fluffy. Add the egg and the ricotta, beating well.
Whisk together the flour, almond meal, baking powder, and salt.
Add it to the butter mixture and mix until incorporated.
Fold in the chopped figs mixing carefully.
The batter should not be liquid but not too thick either, so if you think it is needed you can add 1 or 2 tablespoons of milk.
Spoon the batter in the pan, and top with the remaining figs cut in half, pressing them gently on the surface (but don’t press them too much into the batter, or they will end up being entirely submerged when the cake raises).
Sprinkle with a bit more sugar to get a crunchy crust and bake 60-70 minutes.
The almond, fig and ricotta cake can now be served.
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