Recipe courtesy of Scott Conant

Fig Cakes with Sweet Ricotta

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 40 min
  • Yield: 24 servings
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Sweet Ricotta:


Special equipment:
a piping bag; two 12-cup muffin tins
  1. For the cake: Preheat the oven to 350 degrees F.
  2. Place the butter into a pot and cook, stirring, until it browns. Remove from the heat and let cool, but not to the point that it solidifies, about 5 minutes.
  3. Whip the eggs and egg yolks together with the granulated sugar until thick and fluffy. Sift the flour and baking powder together in a bowl, then fold into the whipped egg mixture. Add the butter and mix until incorporated. Add the sour cream, milk and vanilla seeds and mix until it comes together. Transfer to a piping bag.
  4. Spray two 12-cup muffin tins generously with cooking spray. Arrange the sliced figs in the muffin cups (overlapping is okay). Sprinkle about 2 teaspoons brown sugar on top of each. Fill the muffin cups with the cake batter about three-quarters of the way full. Bake until golden brown and a toothpick inserted in the edges comes out clean, about 15 minutes. Allow to cool slightly before removing from the muffin cups.
  5. For the sweet ricotta: Meanwhile, put the ricotta in a large fine-mesh sieve set over a bowl and let drain for 30 minutes. Discard the liquid. Stir in the confectioners' sugar, vanilla and salt until smooth. Reserve until ready to serve.
  6. Serve the cakes with a dusting of confectioners' sugar and dollops of sweet ricotta. Garnish with quartered figs if using. 

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