Ricotta Lemon & Rosemary Fig Cake

Ricotta Lemon & Rosemary Fig Cake

The connections that are built when sharing a meal, whether it is with your family or with friends, are fulfilling. Food is not only meant to nourish us but to build relationships.

Sharing meals is a fundamental component to our emotional well-being.  Many meals have been shared with friends & family that have filled my soul.  

Now I share with you, so you can fill yours.

The simplicity of this cake makes it effortlessly chic and homey all at once.  With the combination of rosemary sugar, lemon peel, fresh figs and whipped cream (or without) this makes for the perfect fall finish to any meal.

1 stick unsalted butter, room temperature

2 tablespoons turbinado sugar

2 teaspoon finely chopped fresh rosemary sprigs

1-1/2 cups flour

1 cup plus 2 tablespoons granulated sugar, divided

2 teaspoon baking powder

1 teaspoon kosher salt

3 large eggs

1-1/2 whole milk ricotta cheese

2 teaspoons vanilla extract

2 teaspoon lemon zest, divided

2 cups fresh figs, quartered

1 cup heavy whipping cream

Directions

1. Preheat oven to 350 degrees Fahrenheit.  Grease a 9 inch round cake pan with butter and line with bottom with parchment paper

2. Combine turbinado sugar and chopped rosemary in a small bowl. Using hands, gently rub and press the rosemary into the sugar.

3. Add flour, 1 cup of granulated sugar, baking powder, and salt into large bowl and set aside.  In another bowl, whisk together eggs, ricotta, vanilla extract, 1/2 of the lemon zest and melted butter.  Add cheese mixture to flour mixture and stir until smooth.  This will be a thick batter.

4. Transfer batter into prepared cake pan, smoothing the top with spatula.  Sprinkling top with half of the prepared rosemary sugar and place half of the figs on top. Bake until toothpick comes out clean, about 40 minutes.  Let cool completely.

- At this point you can choose to add the whipped topping, or go without -

5. While cake is cooling, combine the remaining 2 teaspoons of granulated sugar and heavy cream in the standmixer with whisk attachment.  Whip till light and airy, approximately 1 minute.

6. Once cake is cool, dollop the whipped cream in the center and spread.  Leaving the edge and the beautiful figs showing.  Top with remaining figs, lemon zest and rosemary sugar.

Enjoy my beautiful friends!

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