Ina Garten’s Fig Ricotta Cake recipe from the Barefoot Contessa is one of the best fresh fig cake recipes ever. This old-fashioned fig cake is made with fresh figs, ricotta, sour cream, zesty lemon, and a hint of vanilla. Serve this tasty Italian-style fig cake as dessert or with a hot cup of coffee or chilled juice for a healthy morning meal.

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Fig Ricotta Cake Ingredient

8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
1 cup fresh whole milk ricotta, at room temperature
10 tablespoons (1¼ sticks) unsalted butter, at room temperature
1 cup granulated sugar
3 extra-large eggs, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
½ teaspoon grated lemon zest
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon turbinado sugar, such as Sugar in the Raw
Crème fraîche, for serving

How To Make Fig Ricotta Cake

Preheat the oven to 375 degrees F. Grease a 9-inch round pan and dust with flour, shaking off any extra.
In a mixer, cream together the butter and sugar until they’re smooth and fluffy.
Add the eggs one by one, mixing well after each.
Mix in the ricotta, sour cream, vanilla, and lemon zest. It might look a bit grainy because of the ricotta, but that’s okay.
In another bowl, mix the flour, baking powder, and salt. Gradually add this to your wet mixture, stirring just enough to blend.
Pour your batter into the pan and smooth the surface.
Place the fig pieces on top of the batter, arranging them so they don’t overlap too much.
Sprinkle the top with the coarse sugar and bake for about 35-45 minutes. Check with a toothpick – if it comes out clean, the cake is done.
Let the cake cool for about 15-20 minutes, then move it to a serving plate. Serve it warm and add some crème fraîche if you like.

Fig Ricotta Cake Variations

Add Almonds: Incorporate 1/2 cup of finely chopped almonds into the batter for a nutty crunch. Mix them in after adding the dry ingredients.
Add Chocolate: Stir in 1/2 cup of chocolate chips or chunks to the batter for a sweet twist. Add them just before pouring the batter into the pan.
Use Frozen Figs: If fresh figs aren’t available, you can use frozen figs. Thaw them first, pat dry to remove excess moisture, and then use as directed in the recipe.
Use Fig Preserve: Swirl in 1/2 cup of fig preserve into the batter for an intensified fig flavor. Do this after the batter is poured into the pan, just before adding the fresh figs on top.

How To Store Fig Ricotta Cake

Fig Ricotta Cake can last about 3-4 days in the fridge. To store it correctly, simply place it in an airtight container and keep it in the refrigerator.

Can I Freeze Fig Ricotta Cake

Yes, Fig Ricotta Cake can be frozen for about 1-2 months. Simply wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container.

To thaw it, remove it from the freezer and let it sit at room temperature for several hours or overnight in the refrigerator.

Fig Ricotta Cake Nutirion Facts

Calories: 269g
Total Fat: 9.9g
Saturated Fat: 5.9g
Trans Fat: 0.3g
Polyunsaturated Fat: 0.6g
Monounsaturated Fat: 2.7g
Cholesterol: 64mg
Sodium: 184mg
Total Carbohydrates: 39g
Dietary Fiber: 0.7g
Sugars: 21g
Protein: 6g

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