Ricotta, Honey and Fig Cake with Whipped Crème Fraîche 15.06.23

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 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!