Almond, Ricotta & Fig Cake
Recipe type: Dessert, Cake
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
This cake is wonderful on its own or you can dress it up with a dusting of powdered sugar and a dollop of whipped cream or creme fraiche.
  • 4 Eggs, separated
  • 1 c. Ricotta Cheese
  • 2 tsp. Amaretto or 1 tsp. Almond Extract
  • 1 c. Sugar
  • 2½ c. ground Almonds or Almond Meal
  • zest of 1 Lemon
  • ⅓ c. sliced Almonds
  • 1 pint fresh Figs, sliced
  • Powdered Sugar
  1. Preheat oven to 325°. Place a round of parchment in the bottom of a springform pan and lightly grease and flour (if you'd like the cake to remain gluten free, use a Tbsp. or so of almond meal to coat the pan, rather than flour).
  2. In the bowl of an electric mixer, whip the egg whites until soft peaks form. Gently transfer to another bowl and wipe out the bowl of the electric mixer.
  3. Now beat the ricotta with the egg yolks, Amaretto or almond extract, and sugar until smooth. Stir in the ground almonds and lemon zest. Gently fold in half of the eggs whites, then fold in the rest, stirring just until white streaks are no longer visible.
  4. Spread the cake batter into the prepared pan and top with the sliced almonds and figs. Bake until a tester comes out clean, 55 minutes to 1 hour. Cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a rack before slicing and serving.
Recipe by strawberryplum at