This is the Best Fig Cake recipe: it has layers of moist olive oil cake, honey ricotta and whipped ricotta cream piled on top! Fresh figs are inside and adorn the top! Finish with a generous drizzle of honey for a showstopping dessert!
Preheat oven to 350°F. Spray and line 2, 9-inch cake pans with parchment.
Zest orange into sugar and allow to sit while measuring remaining ingredients.
In a bowl whisk together baking powder, baking soda, salt and flour; set aside.
In a large bowl whisk together the oil, eggs, sugar, zest, and milk.
Whisk in the dry ingredients until very few lumps remain.
Divide between prepared pans. You can add some chopped figs at this point. They will sink to the bottom but will be delicious all the same! Bake in preheated oven, 20-25 minutes or until golden brown and the center gives some resistance when pressed lightly.
Allow to cool completely in their pans before turning out onto a rack or directly on the cake stand!
Make the Ricotta Whipped Cream & Filling:
I like to blend my ricotta with a food processor or immersion blender so that it is completely smooth before using it for the filling or in whipped cream. This is personal preference but I suggest you try it once my way!
Process the ricotta until smooth. Then reserve about 1 cup of it for the whipped cream.
Mix 1 tablespoon of honey with the remaining ricotta for the filling. Place in the refrigerator until ready to use. The firmer the filling, the better. Some of this depends on how much moisture is in the ricotta you are using.
In the bowl of a stand mixer fitted with the whisk attachment, combine reserved 1 cup ricotta, confectioner’s sugar, extract and heavy cream. Beat on high until stiff peaks form. Place in the refrigerator until ready to use.
Unmold cake onto a cake plate or cake stand. Spread ricotta honey filling on the top. You can top with slices of fresh figs if you would like.
Unmold the second layer and place on top of the ricotta filling.
Mound all the whipped cream on top and then pile on the figs! Drizzle with honey and serve.
This cake can be assembled a day in advance. Wrap it well and refrigerate. You can make the cake layers up to a week in advance, but for the freshest taste, make the day before or freeze them. Yield: 2, 9” round cake layers
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