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!
Ricotta Cake with Fig Jam and Honey Whipped Cream
- 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
- Additional fig jam
- Fresh figs
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.
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