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Ruby room | features

Ricotta, Honey and Fig Cake with Whipped Crème Fraîche 15.06.23

In collaboration with local baker Petra Galler, Butter Butter and RUBY have brought you your favourite sweet treat for the season.

Ricotta, Honey and Fig Cake

SHOP Butter, Butter cookbook

RICOTTA, HONEY & FIG CAKE INGREDIENTS

  • 140g butter, softened
  • 50g honey
  • 160g caster sugar
  • 3 extra-large eggs, at room temperature
  • 250g ricotta, room temperature
  • 2 tablespoons sour cream
  • 1 teaspoon pure vanilla extract
  • Zest of 1 orange
  • 170g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 figs, quartered through the stem, plus extra for garnish

METHOD

Preheat the oven to 170 fan bake and grease and line a 20cm springform cake tin.

Place the butter, honey and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy.

With the mixer on a medium to low speed, add the eggs, one at a time, scraping down the bowl in between each addition.

Add the ricotta, sour cream, vanilla, and orange zest and mix until combined. Don’t despair if the mixture looks a bit lumpy, that’s just the ricotta.

In a small bowl, sift together the flour, baking powder, and salt. Working by hand now, gently fold through the dry ingredients using a rubber spatula. Mix until just combined; over worked batter will result in a heavy dense end result (a friend of no ones!)

Pour the batter into the prepared pan and smooth the top using a palette knife. Arrange the figs on the cake, cut sides up, in snug but not overlapping concentric circles.

Bake for 45-50 minutes, or until the cake is golden brown and springs back when lightly pressed. Allow to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.

While the cake cooling, get onto your icing.

Crème Fraîche Icing

CRÈME FRAÎCHE ICING INGREDIENTS

  • 115g butter, softened
  • 180g Crème fraîche, room temperature
  • 20g honey
  • Pinch of kosher salt
  • 260-300g icing sugar

Beat your butter until smooth, before adding your creme fraiche, honey and salt and beating until fully combined.

Add your icing sugar in 3 lots, beating well between each addition, until you have a sexy smooth consistency; the mixture will be a little looser than a traditional frosting.

When your cake is completely cooled, dollop on your icing and smooth out using a palette knife. Top with extra figs and fresh flowers if desired.

Enjoy!

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