A transition from Summer to Fall, an apple cake with sweet figs and creamy ricotta in it!Perfect for breakfast!
Keyword Apples, Cake, Figs, Ricotta
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Servings 8inch pan
½ cup + 2 tablespoonsFresh ricotta cheese125 gr
⅓ cup + 1.5 tablespoon (approx)Brown sugar80 gr
⅓ cupOil (or melted butter)50 gr
½cup (approx)Whole wheat flour70 gr
⅓ + ¼cupAll purpose flour80 gr
2teaspoons (approx)Baking powder 10 gr
1 or 2 smallApples (about 1-2 cups chopped) | Use your favorite (PLEASE READ THE NOTES below)150/300 gr
3Dried figs (approx ⅓ cup - chopped) 55 gr
5Small fresh figs (about ½ cup - chopped)125 gr
¼cup (approx)Warm milk50 gr
½ cup (approx)Ricotta
to tasteMaple syrup
Preheat the oven at 355°F (180°C)
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.
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 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