Servings: roughly 6-8

This fig and ricotta almond cake is heavily influenced (re: basically the same, but different fruits, and not upside-down) by a recipe by my all time favorite recipe developer, Deb Perelman from Smitten Kitchen. She’s the queen of all things in the kitchen. I feel a little weird putting this recipe on my site because it is basically hers, so really, just go to her site. Be inspired, bake, cook, buy her books, etc. She’s the best. I say this as though I know her… I don’t. But it’d be cool if I did.

It’s not too sweet, soft and dense in a good way, and really great.

Ingredients:

-2/3 cup granulated sugar
-1 stick (1/2 cup) butter, softened
-3 eggs, separated
-2/3 cup whole milk ricotta
-1/3 cup cornmeal
-1 cup almond flour
-1/2 tsp vanilla extract
-Pinch of salt
-Roughly 1 cup sliced figs

Optional Glaze Drizzle Ingredients:
-1/2 cup powdered (confectioners) sugar
-1-2 tbsp milk of choice
-1/2 tsp vanilla extract

Instructions:
1. Preheat oven to 320 degrees F.
2. Whip the egg whites on medium-high speed using either a hand-held or stand mixture until stiff peaks form. Set aside.
3. Combine sugar and butter and beat until light and fluffy. Scrape the bowl. Add in the yolks and beat. Then add in the ricotta and beat on low until everything is well incorporated.
4. Slowly beat in the almond flour, corn meal, salt, and vanilla extract until batter comes together.
5. Using a silicon baking spatula, gently fold in the egg whites until fully combined. Be sure not to beat these as they need to keep their “airy” texture to make your cake nice and fluffy!
6. Pour the batter into a greased 9 inch cake pan and place the figs on top, face up, pushed into the batter slightly.
7. Bake for 35-45 minutes, until a toothpick comes out clean.
8. Remove and allow to cool for 30 minutes before carefully flipping out of the pan.
9. Mix the ingredients for the glaze together and drizzle over the cake!

It can be stored in an airtight container for a couple days, but I found it best day-of, honestly.

Print Recipe

5 from 1 vote

Fig and Ricotta Almond Cake

Dense and moist delicious fig cake with a sweet glaze

Course: Dessert

Keyword: Cake, Gluten Free

Servings: 8 servings

Ingredients

• 2/3 cup cane sugar
• 1/2 cup butter, softened 1 stick
• 3 eggs
• 2/3 cup whole milk ricotta
• 1/3 cup cornmeal
• 1 cup almond flour
• 1/2 tsp vanilla extract
• pinch of kosher or sea salt
• 1 cup chopped figs

Glaze Ingredients:

• 1/2 cup powdered sugar
• 2 tbsp milk of choice
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 320 degrees F.
• Whip the egg whites on medium-high speed using either a hand-held or stand mixture until stiff peaks form. Set aside.
• Combine sugar and butter and beat until light and fluffy. Scrape the bowl. Add in the yolks and beat. Then add in the ricotta and beat on low until everything is well incorporated.
• Slowly beat in the almond flour, corn meal, salt, and vanilla extract until batter comes together.
• Using a silicon baking spatula, gently fold in the egg whites until fully combined. Be sure not to beat these as they need to keep their “airy” texture to make your cake nice and fluffy!
• Pour the batter into a greased 9 inch cake pan and place the figs on top, face up, pushed into the batter slightly.
• Bake for 35-45 minutes, until a toothpick comes out clean.
• Remove and allow to cool for 30 minutes before carefully flipping out of the pan.
• Mix the ingredients for the glaze together and drizzle over the cake!