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Fig-Ricotta Cake

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Fig-Ricotta Cake

Directions

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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)
  • Methods :

  • 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.
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