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Ina Garten Fig and Ricotta Cake

Ina Garten Fig and Ricotta Cake
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A rustic, tender cake that balances the creamy richness of whole-milk ricotta with the honeyed sweetness of fresh figs. Topped with a light crumble and baked until golden, this dessert is equally suited for brunch or an elegant dinner finale.

Ingredients

Scale
  • 1/2 cup ricotta cheese, whole-milk
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 4 fresh figs, stems trimmed and quartered lengthwise (about 4 ounces total)
  • 2 tablespoons all-purpose flour (for crumb topping)
  • 1 tablespoon unsalted butter, cold and cut into small pieces (for crumb topping)
  • 1 tablespoon light brown sugar, packed (for crumb topping)
  • 1 tablespoon honey, for drizzling after baking
  • 1 tablespoon confectioners’ sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C. Lightly grease a 6-inch round cake pan with butter or non-stick spray, then line the bottom with a parchment paper round. This ensures the delicate cake releases cleanly without sticking.
  2. In a medium mixing bowl, whisk together 1/2 cup ricotta cheese, 2 large eggs, 1/4 cup melted unsalted butter, 1/3 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and fully emulsified. The mixture should be pale yellow and slightly thickened.
  3. In a small separate bowl, stir together 1/4 cup all-purpose flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon baking powder. Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay—overworking will toughen the cake.
  4. Scrape the batter into the prepared cake pan and spread it into an even layer with the spatula. The batter will be thick and slightly lumpy from the ricotta, which is normal and creates a tender crumb.
  5. Arrange the quartered figs cut-side up on top of the batter, gently pressing them in so they partially submerge. Place them in a single even layer, spacing them evenly so every slice gets fruit.
  6. In a small bowl, combine the crumb topping: 2 tablespoons all-purpose flour, 1 tablespoon cold unsalted butter cut into small pieces, and 1 tablespoon packed light brown sugar. Use your fingertips or a pastry cutter to work the butter into the flour and sugar until the mixture resembles coarse meal with some pea-sized butter lumps.
  7. Sprinkle the crumb topping evenly over the figs and batter. Do not press it in—the crumbs should stay on top to create a crisp golden crust as they bake.
  8. Place the pan on the middle rack of the preheated oven and bake for 35 to 40 minutes, rotating the pan halfway through. The cake is done when the top is golden brown, a toothpick inserted into the center (avoid a fig) comes out clean or with a few moist crumbs, and the edges pull away slightly from the pan.
  9. Remove the pan from the oven and set it on a wire rack. Let the cake cool in the pan for 10 minutes—this allows the structure to set before unmolding. Run a thin knife around the edge to loosen, then invert onto a plate, peel off the parchment, and flip right-side up onto a serving plate.
  10. While the cake is still warm, drizzle 1 tablespoon honey over the top. If desired, dust lightly with confectioners’ sugar just before serving for a finished look. Serve warm or at room temperature.
  11. Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month—thaw in the refrigerator overnight and reheat gently.

Notes

Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Freezing: Wrap the fully cooled cake (without honey or sugar dusting) in plastic wrap then foil; freeze for up to 1 month. To reheat, place slices on a baking sheet in a 300°F / 149°C oven for 8–10 minutes, or microwave individual portions on a plate for 15–20 seconds. Fresh figs are essential; dried figs will not provide the same moisture or texture. For a dairy-free version, substitute ricotta with a thick cashew cream (1/4 cup raw cashews soaked and blended with 2 tablespoons water) and use vegan butter—texture will be slightly denser.

Nutrition

Keywords: fig and ricotta cake, Italian ricotta cake, fresh fig cake, baked ricotta dessert, fig crumble cake, autumn dessert, rustic Italian cake, Ina Garten style cake, fruit and cheese cake, easy fig dessert, brunch cake, Mediterranean cake

Find it online: https://inagartendishes.com/ina-garten-fig-and-ricotta-cake/