The ricotta and fig bundt cake is an easy-to-make dessert, perfect for breakfast or a snack. The ricotta makes the batter soft and moist, while the figs add a sweet, fruity note that pairs perfectly. It is an authentic recipe, with few ingredients and lots of flavor, ideal for using fresh figs when they are in season. Great to serve with a bit of powdered sugar or accompanied by a good tea, perfect for breakfast or a wonderful snack.
If you love bundt cakes, try the yogurt bundt cake, Dad’s bundt cake, Nene’s cloud bundt cake or the ricotta bundt cake.
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Ricotta bundt cake
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of ricotta and fig bundt cake
- 2 cups All-purpose flour
- 1.5 cups Ricotta cheese
- 3 Eggs
- 0.6 cups Sugar
- as needed Figs
- 6 tbsps Fig jam
- 1 pinch Salt
- 1 packet Baking powder
- as needed Grated lemon zest
- 0.7 cups Milk
Tools
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- Electric Whisk
- Hand Whisk
- Bundt Cake Pan 8.6 inches diameter
Preparation
Place the fresh cow’s milk ricotta in a bowl and mash it with a fork. Add the whole eggs and work with the electric whisk adding the sugar. You need to obtain a cream. While still whisking, add the milk.
Incorporate the sifted flour with the baking powder. Mix with a hand whisk. Scent with lemon zest, or vanilla or orange zest and finish with a pinch of salt.
Butter a bundt cake pan. Pour in 3/4 of the mixture. Lay the halved figs on the batter and add a bit of fig jam. Cover with the remaining mixture. Bake in a fan oven at 338°F for 40-45 minutes. Let cool, remove from the pan, and serve with powdered sugar.
Storage
Store under a glass dome for a couple of days or in the fridge for 3-4 days.
