Fig cake with ricotta cream is a delightful dessert that combines the sweet and earthy flavor of figs with the creamy richness of ricotta cheese. This dessert is perfect for showcasing fresh figs when they’re in season, but you can also use dried figs for a similar flavor profile year-round.

To make fig cake with ricotta cream, start by preparing the cake batter. You can use a simple vanilla or almond cake recipe, or you can try a more complex recipe that includes spices like cinnamon or cardamom for added flavor.

Once the cake is baked and cooled, prepare the ricotta cream by mixing ricotta cheese with sugar and vanilla extract until smooth and creamy.

To assemble the dessert, slice the figs and arrange them on top of the cake. Dollop the ricotta cream over the figs and spread it out evenly. You can also sprinkle some chopped nuts or a drizzle of honey over the top for added texture and sweetness.

Chill the fig cake with ricotta cream in the refrigerator for at least an hour before serving to allow the flavors to meld together. Serve slices of the cake with a spoonful of the ricotta cream and enjoy!


400 grams of flour 00
4 egg yolks
150 grams of sugar
300 grams of butter
Lemon peel
500 gr of fresh ricotta
2 egg yolks
100 grams of sugar
1 jar of fig jam (click here to make it at home)
8 fresh figs
2 tablespoons brown sugar


1. Shortcrust dough: Mix the egg yolks with the sugar, then add the lemon zest, butter and flour.

Form a homogeneous mass and let it rest in the fridge.

2. Filling: in a bowl, mix the egg yolks with the sugar and ricotta.

3 Now assemble the tart and bake at 356°F (180°) for 40 minutes.


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