Ricotta Cake

There are a handful of recipes on here (like this paleo strawberry almond galette and these Christmas morning muffins to name a couple) that no matter what words I write or how perfect the pictures are, trying to accurately convey the flavors, taste, texture or experience of eating it is just impossible.

This ricotta cake is one of those recipes.

When figs make their way onto the summer scene, I feel a sense of giddiness that’s almost embarrassing. It’s a fruit, Gina, get a hold of yourself.

If I’m not eating them by the handful, I’m enjoying them in things like this fig frozen yogurt or making fig preserves to slather on all the things like easy oat bread.

But figs embody this mid-late summer perfection that makes me feel like I live a way more exotic, European life than suburban New York actually affords.

When a pint of them is in my hands, I can imagine I’m sitting cafe side somewhere in Italy with an afternoon espresso in front of me listening to the beautiful cadence of the Italian language being thrown around by locals while I pick up every tenth word or so and pretend to know what’s going on.

They’re just such a romantic, transportive fruit.

The first pint that didn’t cost more than a plane ticket to Italy itself therefore made its way into my shopping cart as grand ideas swirled around in my head.

The outcome became this ricotta cake recipe studded with fresh figs.

It’s tempting to call it a breakfast or snack cake even. Light and fluffy, moist and not overly sweet, it lends itself very well to either of those meals alongside a cup of coffee or tea.

That said, a scoop of melting vanilla ice cream for a more decadent dessert would do it no disservice either.

This is where words will fail me; the almond extract and ricotta do something indescribable in this cake. The aroma that fills the house from the almond extract as it bakes is just magical. Its strong perfume permeates the cake and pairs so incredibly well with the figs.

The ricotta keeps the entire cake light, fluffy and so perfectly moist. Pairing it with the denser nut flours really does wonders for the texture.

If you’ve only explored using ricotta in savory recipes (like my go to ricotta pasta with lemon) I highly encourage you to try baking with it too!

Gluten-free recipe: The combination of almond and cashew flours gives this cake a unique and nutty flavor, while being naturally gluten-free

Delicate but bold flavors: The infusion of almond extract adds a delightful aroma and taste to the cake. It’s one of the easiest ways to bring lots of flavor with limited effort in baking.

Light and airy texture: Using ricotta cheese as the base of the cake keeps it plenty moist but incredibly light at the same time.

Versatile cake: The subtle sweetness of the cake makes it versatile, suitable for a breakfast treat or a satisfying afternoon snack.

Best summer dessert: This cake captures the essence of summer with the use of fresh figs, adding a burst of fruity flavor to every bite.

Almond Meal: Adds nutty flavor and texture to the cake. You can substitute it with almond flour.

Cashew Meal: Contributes to the richness of the cake. If not available, use cashew flour or almond flour as alternatives.

Spices: Cinnamon and cardamom add warm aromatic flavor to the ricotta cake.  

Dried Figs: Provide natural sweetness and chewy texture to the cake. Dates or raisins can be used as substitutes.

Maple Syrup: Adds sweetness and moisture. Honey or agave syrup can be used instead.

Ricotta: Adds moisture and richness to the cake while creating its signature light and fluffy texture.

Milk: Provides moisture and helps bind the ingredients. Almond milk, cashew milk, or any other non-dairy milk can be used.

Eggs: Bind the ingredients and provide structure. I don’t suggest using an egg substitute like a flax or chia egg in this recipe.

Coconut Oil: Melted unsalted butter or ghee can be used instead.

Vanilla Bean Paste: Adds flavor and aroma to the cake. Vanilla extract can be used as an alternative.

Almond Extract: Enhances the almond flavor in the cake and really complements the figs and nutty flavor from the flours.

Fresh Figs (for garnish): Adds visual appeal and extra sweetness. 

To maintain freshness and flavor, store the cooled ricotta cake at room temperature for up to two days. For longer storage, transfer any leftover cake to an airtight container to prevent it from drying out and absorbing other odors from the fridge. 

If you need to store it for an extended period, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. When ready to enjoy, thaw the frozen cake in the refrigerator overnight. Allow it to come to room temperature before serving for the best texture and flavor.

Our upside down nectarine basil cake is a stunner during stone fruit season. The combination of nectarines and basil is unexpected and surprisingly fresh and delicious.

Apple almond cake has a similar flavor profile to this ricotta cake recipe and is one of my favorite things to bake up in the fall.

Topped with a sweet and refreshing orange glaze, this cardamom cake wins for the easiest preparation and ingredients while offering a stunningly delicious taste. If you need something to impress, this recipe is always a good choice.