Ricotta-Rosemary Cake With Fresh Figs Recipe

Name: Ricotta-Rosemary Cake With Fresh Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, melted and slightly cooled (plus more for greasing pan); 2 tablespoons turbinado sugar; 2 teaspoons finely chopped fresh rosemary; 1 1/2 cups pastry flour; 1 cup plus 2 tablespoons granulated sugar, divided; 2 teaspoons baking powder; 1 teaspoon kosher salt; 3 large eggs, room temperature; 1 1/2 cups whole milk ricotta cheese; 2 teaspoons vanilla extract; 1/2 teaspoon lemon zest; 2 cups fresh figs, quartered and divided; 1 cup heavy whipping cream

Servings: persons

1 stick unsalted butter, melted and slightly cooled (plus more for greasing pan)
2 tablespoons turbinado sugar
2 teaspoons finely chopped fresh rosemary
1 1/2 cups pastry flour
1 cup plus 2 tablespoons granulated sugar, divided
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, room temperature
1 1/2 cups whole milk ricotta cheese
2 teaspoons vanilla extract
1/2 teaspoon lemon zest
2 cups fresh figs, quartered and divided
1 cup heavy whipping cream

1
Preheat oven to 350u00b0 F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2
Combine turbinado sugar and chopped rosemary in a small bowl. Using your fingers, gently massage the rosemary into the sugar. Set aside.
3
Sift flour, 1 cup of granulated sugar, baking powder, and salt into a large bowl. In a separate bowl, whisk together eggs, ricotta, vanilla extract, lemon zest, and melted butter. Add cheese mixture to flour mixture and stir until smooth. (Batter will be very thick.)
4
Transfer batter into prepared pan, smooth out the top with a spatula. Sprinkle with half of the prepared rosemary sugar and scatter half of the figs over top. Bake until a toothpick comes out clean, about 45 minutes. Let cool completely.
5
As the cake is cooling, combine remaining 2 teaspoons granulated sugar and heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until cream is light and airy, about 45 seconds.
6
Dollop whipped cream in the center of the cake and top with remaining figs and rosemary sugar.

970

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 stick unsalted butter, melted and slightly cooled (plus more for greasing pan), 2 tablespoons turbinado sugar, 2 teaspoons finely chopped fresh rosemary, 1 1/2 cups pastry flour, and more.

Yes, Ricotta-Rosemary Cake With Fresh Figs 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.

Ricotta-Rosemary Cake With Fresh Figs

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