Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1/2 cup ricotta cheese
1/4 cup milk
1/2 cup dried figs, chopped
For the Topping:
1/4 cup ricotta cheese
2 tbsp honey
Fresh figs, sliced (optional for garnish)
Directions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and ricotta cheese. Mix until just combined.
Gently fold in the chopped dried figs.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Add the Topping:
In a small bowl, mix the ricotta cheese and honey until smooth.
Once the cake is completely cooled, spread the ricotta and honey mixture over the top. Garnish with fresh fig slices if desired.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: Approximately 300 per slice | Servings: 8 servings