Description
Texture is moist and slightly dense, and taste is sweet, buttery, and rich.
Ingredients
- nonstick cooking spray
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups whole-milk ricotta cheese
- 1 cup white sugar
- ¾ cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 ½ teaspoons almond extract
- 4 fresh figs, chopped into 1/2-inch pieces
- 1 tablespoon all-purpose flour
- 4 fresh fig slices
- 1 teaspoon confectioners’ sugar, or as needed (Optional)
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 10