Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) whole milk ricotta
  • 3 large eggs
  • 0.75 cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) lemon zest
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 7 fresh figs, halved or sliced into rounds
  • 2 tbsp (30ml) honey
  • 1 tbsp (8g) turbinado sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, beat the room-temperature ricotta and granulated sugar together until the mixture is smooth and no longer grainy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract, lemon zest, and melted butter.
  4. Sift the flour, baking powder, and salt directly into the wet ingredients. Using a rubber spatula, gently fold the flour into the mixture until no white streaks remain.
  5. Pour the batter into the prepared pan and smooth the top. Gently press the fig halves about a quarter of the way into the batter.
  6. Drizzle the honey over the figs and sprinkle the top with turbinado sugar.
  7. Bake for 40-45 minutes until the edges are mahogany-colored and a toothpick inserted into the center comes out clean.
  8. Let the Fig Ricotta Cake cool in the pan for 15 minutes before releasing the sides.