Ricotta Rosemary Fig Cake

This recipe comes for Jesse Szewczyk and Food52. The crunchy rosemary sugar is my favorite part. It’s a lovely cake with lots of flavor, perfect for tea or dessert.

photo1 191.jpg
Print Friendly and PDF

Rosemary Sugar

  • 2 t finely chopped rosemary

  • 2 T turbinado sugar

Cake

  • 1 stick (4 oz) unsalted butter, melted

  • 1 1⁄2 c all-purpose flour

  • 1 c sugar

  • 1 t salt

  • 2 t baking powder

  • 3 eggs

  • 1 1⁄2 c whole milk ricotta

  • 2 t vanilla bean paste (or extract)

  • 1 t lemon zest

  • 2 c fresh figs, trimmed and quartered

  • 1 c heavy whipping cream

  • 1 T confectioners sugar

Make the rosemary sugar by combining the rosemary and sugar in a small bowl. Using fingers, massage the rosemary into the sugar to release the oils. Set aside.

Preheat oven to 350 degrees. Butter and flour a 9” round cake pan and line the bottom with parchment paper. Butter the parchment.

Combine flour, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together eggs, ricotta, vanilla, zest, and melted butter. Add wet mixture to flour mixture and stir until smooth. (Batter will be thick).

Scoop the batter into the prepared pan and smooth the top. Sprinkle half the rosemary sugar over the cake and scatter half the figs on top. Bake about 45 minutes until a skewer inserted into the middle comes out clean. Let cool completely.

Make whipped cream by combining the heavy cream and confectioner’s sugar in the bowl of a stand mixer (or beat by hand with a whisk!). Whip until soft peaks form.

Dollop whipped cream in the center of the cake and top with the remaining figs and rosemary sugar.

DessertChouquette KitchenRicotta, Rosemary, Fig, Cake