Soft Fig and Ricotta Cakes Recipe

Ingredients:

• 200g soft figs, roughly chopped
• 250g ricotta cheese
• 75g caster sugar
• 2 large eggs
• 50g unsalted butter, melted and cooled
• 55g plain flour
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 180C / 160C Fan / Gas mark 4. Grease a muffin tin or line with baking paper.
2. In a mixing bowl, whisk the ricotta cheese and the caster sugar until smooth.
3. Add the eggs one by one, whisking after each addition, then pour in the melted butter while whisking.
4. In a separate bowl, sift the flour, baking powder, and salt. Mix well and fold into the ricotta mixture gently until it has all combined.
5. Add the chopped figs to the mixture and stir gently.
6. Spoon the mixture into the muffin tin, filling each cup about two-thirds full.
7. Bake the cakes in the preheated oven for 20-23 minutes, or until they are golden brown and a toothpick inserted into the center of one of the cakes comes out clean.
8. Take out from the oven and leave to cool in the muffin tin for 5 minutes. Transfer the cakes on a wire rack to cool completely.

Serving Suggestions:

Serve the soft fig and ricotta cakes warm or cold as a delicious accompaniment to afternoon tea or coffee. Dust with icing sugar before serving to add a touch of sweetness. Also, whipped cream or whipped ricotta cheese can be spooned on top of these cakes to make for an indulgent treat. Enjoy!

Verdict:

The soft fig and ricotta cakes are heavenly as they have a unique and delectable combination of flavors. The figs add a fruity and moist texture to the cakes, while the ricotta cheese makes the cakes incredibly light and creamy. Plus, the addition of a touch of tang from the cheese enhances the flavor of the figs beautifully. These cakes are perfect for serving to guests or as a special treat for yourself.