I’ve got a simple and sweet one-layer cake today for you, friends! This Ricotta Cake with Fig Jam and Honey Whipped Cream is a whole new level of cake for me. The crumb is SO SOFT and SO MOIST. And the flavor is great too. And that’s without the fig jam and the toppings! I think it might be my new favorite.

I picked up a part time job at a local restaurant and specialty foods store at the beginning of July, and one of the perks is being inspired by brand new things. Like figs. I don’t think I have a single fig recipe on this blog until now!??? It’s funny because I still don’t like eating actual figs (I am such a picky eater and a weird texture person), but I have discovered that I do love me some fig jam. Recently, a coworker made me a sandwich with ham and ricotta and fig jam and it was delightful.

It got me thinking about flavors and how I don’t really have anything like this cake on the blog.

ABOUT THIS RICOTTA CAKE WITH FIG JAM

This cake is so easy to whip up and is adapted from the ~Ina Garten~
It’s one bowl and I made it in my 9-inch springform pan. You could also use a regular 9-inch cake pan or possibly a loaf pan (but note that I have not tried it that way!)
I used store bought fig preserves (Bonne Maman) and thinned it out a little with some water and swirled it into the top of the cake batter. I feel strongly that this cake can simply be enjoyed this way without any of the toppings!
I originally wanted to top this with a ricotta frosting, but it was pretty grainy (maybe this wouldn’t be the case with homemade ricotta??) so I went with a honey whipped cream that I also used on this cake.
More fig jam and honey are drizzled on top before piling on the fresh figs!

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Ricotta Cake with Fig Jam and Honey Whipped Cream

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Ingredients

Ricotta Cake

½ cup vegetable oil
¾ cup granulated sugar
¼ cup honey
1 cup whole milk ricotta room temperature
1 tsp vanilla extract
3 large eggs
1 ½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup fig jam

Honey Whipped Cream

1 cup heavy cream
2 tbsp honey
½ tsp vanilla extract

Garnishes

Additional fig jam
Honey
Fresh figs

Instructions

To make the ricotta cake:

Preheat oven to 350°F and butter and flour a 9-inch springform pan.
In a large bowl, combine oil, sugar, honey, ricotta, and vanilla. Mix on medium speed with an electric mixer until ingredients are well combined. Add eggs and mix well.
Add flour, baking powder, and salt; mix until incorporated.
Remove ¼ cup of cake batter and whisk together with ½ cup fig jam and 4 to 6 tablespoons of water. (The goal here is a drizzling consistency.) Set aside.
Pour cake batter into the prepared springform pan. Dollop fig jam mixture over the top of the cake and use a toothpick or knife to swirl it into the batter.
Bake for 40 to 45 minutes or until cake is set in the center and a toothpick inserted into the center comes out clean. Let cake cool completely.

To make the honey whipped cream:

In the bowl of a stand mixer with the whisk attachment, whip heavy cream, honey, and vanilla on medium-high speed until slightly stiff peaks form.
Spread whipped cream over the top of the cooled cake and use the back of a spoon to create “swoops” all over.
Drizzle fig jam and honey over the whipped cream and arrange figs on top. Cut into slices to serve.
Store cake covered in the refrigerator.