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Indulge in the delightful Fresh Fig & Ricotta Cake, a moist and fluffy cake with a hint of lemon zest, topped with fresh figs and a sprinkle of turbinado sugar. Served warm, this cake pairs perfectly with a dollop of crème fraîche for a decadent dessert or sweet treat.
Total time65 min
Ingredients13
Serving size5
Calories329
9-inch round springform pan
Electric mixer with paddle attachment
Rubber spatula
Small bowl
Sifter
Baking rack
Cake plate
6 tablespoons + 1 teaspoon unsalted butter, at room temperature
⅝ cup granulated sugar
2 extra-large eggs, at room temperature
⅝ cup fresh whole milk ricotta, at room temperature
1 tablespoon sour cream
⅝ teaspoon pure vanilla extract
⅓ teaspoon grated lemon zest