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Serves: 8

Fig Ricotta Cake

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Prepare oven according to Mugnaini’s Baking Environment, 450-550˚F


1 1/2 cups all-purpose flour (plus more for prepping cake pan)

1 cup granulated sugar

2 teaspoons baking powder

3/4 teaspoon kosher salt

3 large eggs

1 1/2 cups ricotta

1/2 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, melted (plus 1 tablespoon for oiling pan)

1 teaspoon anise seeds

8 ounces dried mission figs, reconstituted in hot water then coarsely chopped

Vanilla Cream Topping

3/4 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract



Brush a 9” cake pan with melted butter, then add about 1 tablespoon of flour. Turn the pan with the flour in it so it gets an even coating on the butter and tap out excess; set aside. In a large mixing bowl whisk flour, sugar, baking powder and salt together and set aside.

In another bowl, whisk eggs, ricotta, vanilla and anise seeds together until smooth. Fold the wet ingredients into the dry ingredients until it starts coming together as a batter. Fold in the butter and chopped figs.

Pour batter into prepared pan. Bake cake until golden brown and a tester inserted into the center comes out clean, about 40-45 minutes. Make sure to rotate the pan about half way through. Let cool for about 20 minutes before unmolding.

To make vanilla cream topping:

In a medium size bowl, whisk the heavy whipping cream until it forms soft peaks. Then add sugar and vanilla and whisk for a minute or two longer until stiff peaks form. Refrigerate if not using right away.

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