FIG-RICOTTA CAKE
Texture is moist and slightly dense, and taste is sweet, buttery, and rich.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
- Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
- Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g
FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
FIG CAKES WITH SWEET RICOTTA
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Place the butter into a pot and cook, stirring, until it browns. Remove from the heat and let cool, but not to the point that it solidifies, about 5 minutes.
- Whip the eggs and egg yolks together with the granulated sugar until thick and fluffy. Sift the flour and baking powder together in a bowl, then fold into the whipped egg mixture. Add the butter and mix until incorporated. Add the sour cream, milk and vanilla seeds and mix until it comes together. Transfer to a piping bag.
- Spray two 12-cup muffin tins generously with cooking spray. Arrange the sliced figs in the muffin cups (overlapping is okay). Sprinkle about 2 teaspoons brown sugar on top of each. Fill the muffin cups with the cake batter about three-quarters of the way full. Bake until golden brown and a toothpick inserted in the edges comes out clean, about 15 minutes. Allow to cool slightly before removing from the muffin cups.
- For the sweet ricotta: Meanwhile, put the ricotta in a large fine-mesh sieve set over a bowl and let drain for 30 minutes. Discard the liquid. Stir in the confectioners' sugar, vanilla and salt until smooth. Reserve until ready to serve.
- Serve the cakes with a dusting of confectioners' sugar and dollops of sweet ricotta. Garnish with quartered figs if using.
FIG AND ALMOND CAKE
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.
Provided by David Tanis
Categories dessert
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
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- Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium 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.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until 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 turbindo sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.
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