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 CakeSHOP 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
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.