cake, fresh fig and ricotta

By á-7976

Ingredients

• 10 tbsp. unsalted butter, at room temp.
• 1 cup sugar
• 3 extra-large eggs, at room temp
• 1 cup fresh whole milk ricotta, at room temp
• 2 tbsp. sour cream
• 1 tsp vanilla extract
• 1/2 tsp grated lemon zest
• 1 1/4 cups flour
• 1 tbsp. baking powder
• 1 tsp kosher salt
• 8 lg (or 12 med) fresh figs, stems removed, quartered through the stem
• 1 tbsp. turbinado sugar
• crème fraiche, for serving

Details

Servings 8
Preparation time 40mins
Cooking time 105mins

Preparation

Step 1

1. preheat the oven to 375. butter and flour a 9 inch round springform pan, tapping out the excess flour.
2. place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on med. speed for 3 min, until light and fluffy, scraping down the bowl with a rubber spatula. with the mixer on med-low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. add the ricotta, sour cream, vanilla and lemon zest and mix until combined. don't worry, the ricotta will make it look lumpy.
3. in a small bowl, sift together the flour, baking powder and salt. with the mixer on low, slowly add the flour mixture to the batter, mixing until just combined. pour the batter into the prepared pan and smooth the top. arrange the figs on the cake, cut sides up, in snug but not overlapping concentric circles. sprinkle with the turbinado sugar and bake for 35-45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
4. allow the cake to cool in the pan on a baking rack for 15-20 minutes, transfer to a cake plate and serve warm with crème fraiche on the side.