RECIPE FOR FIG CAKE RECIPES

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FRESH FIG AND RICOTTA CAKE RECIPE | INA GARTEN | FOOD NET…



Fresh Fig and Ricotta Cake Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 20 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 13

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar 
3 extra-large eggs, at room temperature 
1 cup fresh whole milk ricotta, at room temperature 
2 tablespoons sour cream 
1 teaspoon pure vanilla extract 
1/2 teaspoon grated lemon zest 
1 1/4 cups all-purpose flour 
1 tablespoon baking powder 
1 teaspoon kosher salt 
8 large (or 12 medium) fresh figs, stems removed, quartered through the stem 
1 tablespoon turbinado sugar, such as Sugar in the Raw 
Crème fraîche, for serving 

Steps:

  • Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
  • Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don’t worry; the ricotta will make it look lumpy.
  • In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

OLD-FASHIONED MOLASSES CAKE RECIPE: HOW TO MAKE IT



Old-Fashioned Molasses Cake Recipe: How to Make It image

This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. —Deanne Bagley, Bath, New York

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 9 servings.

Number Of Ingredients 11

2 tablespoons reduced-fat butter, softened
1/4 cup sugar
1 large egg, room temperature
1/2 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup hot water
9 tablespoons fat-free whipped topping

Steps:

  • In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.

Nutrition Facts : Calories 148 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 205mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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