Skillet Ricotta Cake with Figs
By Jessica RudolphPublished on July 2, 2024
Time
1¼ hours, plus 30 minutes cooling
Yield
Serves 6 to 8
Ingredients
Before You Begin
Any variety of fresh fig will work here. Ripe figs (those that are fragrant, firm with a little give, and heavy for their size) will have the best flavor, but this recipe also works with under- or overripe figs (overripe figs will brown more quickly when searing). You can use six large figs if you can't find eight medium figs; cut them into quarters instead of halves and sear them on both cut sides. We prefer the straighter sides and heat-retaining qualities of cast iron here, but a dark-colored 10-inch nonstick skillet can be used. This cake tastes best when served warm. Leftovers can be wrapped and stored at room temperature for up to two days. Serve with Whipped Yogurt Topping.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 2 tablespoons butter in 10-inch cast-iron skillet over medium heat. Add figs, cut sides down, and cook without moving them until figs are starting to brown, 2 to 3 minutes. Using small metal spatula, transfer figs to plate. (Remove skillet from heat; do not clean.)
- Whisk flour, cornmeal, baking powder, and salt together in large bowl. In second bowl, whisk together ricotta; granulated sugar; eggs; lemon zest and juice; vanilla; rosemary, if using; and melted butter. Using rubber spatula, stir ricotta mixture into flour mixture until just combined.
- Swirl butter remaining in skillet to coat bottom of skillet. Pour batter into skillet and spread into even layer. Arrange figs over batter, cut sides up (don't press figs into batter; figs will sink into cake during baking), and sprinkle with turbinado sugar. Bake until cake is golden brown and toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in skillet on wire rack for 30 minutes. Serve.
Time
1¼ hours, plus 30 minutes coolingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a rustic, homey dessert that showcases fresh seasonal figs, we started with a simple stir-together cake batter. Inspired by a recipe from Ina Garten, we added ricotta cheese, which made for a plush crumb and kept the batter substantial enough that the figs didn't fully sink in the oven. Cornmeal added a subtly crunchy texture akin to the figs' seeds, and lemon and rosemary added brightness and warmth, respectively, both of which complemented the figs' floral flavor. For the figs, we cut them in half and gently seared them in butter to add light caramelization and extra depth of flavor. We arranged them over the cake batter (in the same skillet used for searing the figs to save dishes) and covered them with turbinado sugar for a crunchy crust and to help make the fruit extra-jammy. We served the moist, tender cake warm right out of the skillet for ease and topped it with a billowy sweet-tart whipped yogurt.
Before You Begin
Any variety of fresh fig will work here. Ripe figs (those that are fragrant, firm with a little give, and heavy for their size) will have the best flavor, but this recipe also works with under- or overripe figs (overripe figs will brown more quickly when searing). You can use six large figs if you can't find eight medium figs; cut them into quarters instead of halves and sear them on both cut sides. We prefer the straighter sides and heat-retaining qualities of cast iron here, but a dark-colored 10-inch nonstick skillet can be used. This cake tastes best when served warm. Leftovers can be wrapped and stored at room temperature for up to two days. Serve with Whipped Yogurt Topping.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 2 tablespoons butter in 10-inch cast-iron skillet over medium heat. Add figs, cut sides down, and cook without moving them until figs are starting to brown, 2 to 3 minutes. Using small metal spatula, transfer figs to plate. (Remove skillet from heat; do not clean.)
- Whisk flour, cornmeal, baking powder, and salt together in large bowl. In second bowl, whisk together ricotta; granulated sugar; eggs; lemon zest and juice; vanilla; rosemary, if using; and melted butter. Using rubber spatula, stir ricotta mixture into flour mixture until just combined.
- Swirl butter remaining in skillet to coat bottom of skillet. Pour batter into skillet and spread into even layer. Arrange figs over batter, cut sides up (don't press figs into batter; figs will sink into cake during baking), and sprinkle with turbinado sugar. Bake until cake is golden brown and toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in skillet on wire rack for 30 minutes. Serve.
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