In a stand mixer with whip hook (or by hand), cream eggs and ricotta for about 30 seconds, at medium speed.
Add sugar, oil and vanilla extract. Whip another 30 seconds.
Now add flours, baking powder and a pinch of salt into a bowl, then add wet ingredients and mix with a spatula (pay attention to clumps!)
Add chopped apples, chopped figs (both dried and fresh) and warm milk, and stir with a spatula (again, pay attention not to overmix the batter).
Grease an 8-inch round pan, then dust with a bit of flour, add the batter and bake for about 40 minutes or until a toothpick comes out clean.
Let it cool, then enjoy!
If you want to decorate it (the cake though is good as it is!), just stir ricotta with maple syrup, and spread it on your cake. Then decorate with fresh figs.
STORING
Since it has ricotta in it, I like to store in an airtight container in the fridge. When I want a slice, I warm it in the microwave for just a few seconds.
Notes
NOTES ABOUT THE APPLES:I've tested this cake with one apple and two apples. I preferred the "two apples" version (it's an apple fig cake after all, so you have to taste apples). My boyfriend said it was too moist so he preferred the "one apple" version. Feel free to experiment. Also experiment with the apple variety!*Calories for 1 of 10 pieces