Nectarine, Fig And Ricotta Cake Recipe

Name: Nectarine, Fig And Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ripe nectarines; 150 g figs, ripe (plus a few pieces to garnish); 1/2 lemon, juice and zest; 200 g plain flour; 1 teaspoon baking powder; 150 g caster sugar; 1/2 teaspoon sea salt; 100 g ground almonds; 150 g butter, chopped; 1 teaspoon vanilla extract; 2 eggs; 200 g sour cream; 250 g ricotta cheese; icing sugar, for dusting

Servings: persons

3 ripe nectarines
150 g figs, ripe (plus a few pieces to garnish)
1/2 lemon, juice and zest
200 g plain flour
1 teaspoon baking powder
150 g caster sugar
1/2 teaspoon sea salt
100 g ground almonds
150 g butter, chopped
1 teaspoon vanilla extract
2 eggs
200 g sour cream
250 g ricotta cheese
icing sugar, for dusting

1
Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
2
In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
3
Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
4
Pour 1/2 of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle 1/2 of the cut up fruits. Spread 1/2 of the ricotta.
5
Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
6
Bake in the preheated oven at 190u00b0C for about 1 hour 15 minutes, or until toothpick comes out clean.
7
Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 ripe nectarines, 150 g figs, ripe (plus a few pieces to garnish), 1/2 lemon, juice and zest, 200 g plain flour, and more.

Yes, Nectarine, Fig And Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarine, Fig And Ricotta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions