Indulge in a slice of heaven with our Ricotta Almond Fig Cake, a delightful Italian treat that perfectly balances creamy ricotta, sweet figs, and crunchy almonds. This cake is not just a dessert; it's a celebration of flavors that will transport your taste buds straight to the sun-kissed hills of Italy! With a prep time of just 20 minutes and a baking time of 40 minutes, you’ll be amazed at how quickly you can whip up this show-stopping dessert. Whether you're hosting a dinner party or simply treating yourself, this cake is sure to impress. Ready to discover the secrets behind this scrumptious recipe? Let’s dive in!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dried figs, chopped
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add ricotta cheese to the butter-sugar mixture and beat until well combined and smooth.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender cake texture.
- Gently fold in chopped dried figs and half of the sliced almonds, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Sprinkle the remaining sliced almonds over the top of the cake batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Choose Quality Ingredients: The flavor of your cake heavily depends on the quality of your ricotta cheese and dried figs. Opt for fresh, high-quality ingredients for the best results.
- Room Temperature Eggs and Butter: Make sure your eggs and butter are at room temperature before you start mixing. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to a dense cake, and we want it to be light and tender!
- Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes before the 35-minute mark by inserting a toothpick into the center; it should come out clean.
- Cooling is Key: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.
- Serving Suggestions: For an extra touch of elegance, dust the cooled cake with powdered sugar or serve it with a dollop of whipped cream. Fresh fruit or a drizzle of honey can also enhance the flavors beautifully!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 10g
Fat: 22g
Saturated Fat: 11g
Cholesterol: 110mg
