Fig-Ricotta Cake
👩🍳 Step-by-Step Instructions
Step 1: Prep and Preheat 🌡️
- Preheat your oven to 350°F (175°C).
- Grease an 8.5 x 4.5-inch standard loaf pan with butter or cooking spray. Line the bottom and sides with parchment paper, leaving an overhang on the sides for easy removal later.
Step 2: Whisk the Dry Ingredients 🌾
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully mixed. Set aside.
Step 3: Mix the Rich Wet Batter 🥣
- In a large bowl, whisk together the granulated sugar and eggs vigorously for 2–3 minutes until the mixture becomes pale, slightly thickened, and smooth.
- Add the whole-milk ricotta, cooled melted butter, vanilla extract, and fresh lemon zest. Whisk well until completely combined and creamy.
- Gently fold the dry flour mixture into the wet ingredients using a rubber spatula just until a smooth batter forms. Do not overmix!
Step 4: Assemble the Loaf ✨ (As Seen in )
- Pour half of your thick cake batter into the prepared loaf pan and smooth it out into an even layer.
- Press 4–5 of the halved fresh figs gently into the batter layer.
- Pour the remaining batter over the figs, smoothing the top surface gently.
- Arrange the remaining fig halves face-up along the top of the batter, pressing them down lightly so they sit flush on the surface (exactly like the beautiful baked-in fig centers seen in ).
