Are you ready to have the most scrumptious fall cake? This simple fig ricotta cake comes together with a snap of your fingers yet it’s packed with so much flavor. Each bite is bursting with a moist fig cake with creamy ricotta, ripe figs & crispy almonds. YUM! Pretty sure I am drooling right now just trying to explain the deliciousness that comes together in this cake. I guess you will just have to make it and see for yourself what it is cracked up to be.

Let’s get to the making of this cake and what ingredients go into it!

Fig Cake Recipe

2 teaspoons melted butter or spray for the baking pan
1 cup whole milk ricotta cheese
2 tablespoons honey
2 tablespoons freshly grated lemon zest, from 1 large lemons
½ cup almond flour
1 cup GF all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons / or 1 stick unsalted butter, at room temperature
3/4 – 1 cup coconut sugar
2 large eggs
1 package ripe figs, sliced
1/2 cup slivered almonds

Simple Fig Ricotta Cake coming together with the perfect slice or deliciousness. Easy ingredients coming together to pack the flavor. #recipe #cake #yum

Recipe Directions

Heat the oven to 375 degrees. Brush the top, bottom and sides of an 8-inch springform pan with the melted butter or non-stick spray
Whisk together the ricotta, honey, and lemon zest in a small bowl until combined.
Combine the almond flour, gluten-free all-purpose flour, baking powder and salt in a small bowl.
In a standing mixer, beat the butter and coconut sugar on medium-high speed until light and fluffy. Add the eggs one by one; lower the mixer speed and stir in the flour mixture until just combined.
Scrape the batter into the prepared pan and spread so that it meets the edges of the pan. Evenly top the outside edge and the middle of cake with tablespoon-sized dollops of the ricotta. Place sliced figs on the top of the dollops of ricotta cheese and slightly press down to make sure they stick. Sprinkle with slivered almonds and you are set to bake.
Bake 30-35 minutes. The fig ricotta cake should be golden and the batter around the ricotta lightly firm to the touch. Cool 10 minutes, then release the pan sides and cool the cake completely.

The BEST Fig Ricotta Cake

McKenzie

The best cake you've ever made! This cake brings together the moist almond flour batter, the creamy ricotta, ripe figs and crispy almond slivers in every bite. So simple to throw together yet it packs so much flavor in every bite!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Course Dessert, Snack

Cuisine Italian

Servings 8 slices

Ingredients

2 tsp melted butter or non-stick spray
1 cup Whole milk ricotta cheese
2 Tbsp Honey love Mcintyre Pastures
2 Tbsp Lemon Zest freshly grated
1/2 cup Almond Flour
1 cup GF all-purpose flour
1 tsp Baking Powder
1/2 tsp Salt
8 Tbsp Unsalted Butter at room temp. could sub coconut oil
1 cup Coconut Sugar
2 large Eggs
1 pkg Fresh Figs
1/2 cup Slivered Almonds

Instructions

Heat the oven to 375 degrees. Brush the top, bottom and sides of an 8-inch springform pan with the melted butter or non-stick sprayWhisk together the ricotta, honey, and lemon zest in a small bowl until combined.
Combine the almond flour, gluten-free all-purpose flour, baking powder and salt in a small bowl.In a standing mixer, beat the butter and coconut sugar on medium-high speed until light and fluffy.
Add the eggs one by one; lower the mixer speed and stir in the flour mixture until just combined.Scrape the batter into the prepared pan and spread so that it meets the edges of the pan.
Evenly top the outside edge and the middle of cake with tablespoon-sized dollops of the ricotta. Place sliced figs on the top of the dollops of ricotta cheese and slightly press down to make sure they stick.
Sprinkle with slivered almonds and you are set to bake.
Bake 30-35 minutes. The fig ricotta cake should be golden and the batter around the ricotta lightly firm to the touch.
Cool 10 minutes, then release the pan sides and cool the cake completely.