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Fig Ricotta Cake
Fig Ricotta Cake

Before you jump to Fig Ricotta Cake recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. The kitchen area is a good starting point saving energy by going a lot more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all perform, without difficulty. It’s about being sensible, usually.

We hope you got benefit from reading it, now let’s go back to fig ricotta cake recipe. You can cook fig ricotta cake using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Fig Ricotta Cake:
  1. Use 10 T softened butter plus some for the pan
  2. Take 1 cup sugar plus some for sprinkling on top and coating pan
  3. Use 3 eggs
  4. Prepare 1 cup whole milk ricotta, room temperature
  5. Get 2 heaping tablespoons sour cream
  6. Prepare 1 1/2 teaspoons vanilla
  7. Provide 1 tablespoon lemon zest
  8. Provide 1 1/4 cup all-purpose flour
  9. Prepare 1 tablespoon baking powder
  10. Provide 1 teaspoon kosher salt
  11. Use 12 figs, stemmed and quartered
Instructions to make Fig Ricotta Cake:
  1. Take 4 figs and place in 400 oven on baking sheet for 20 minutes. When roasted place in blender and purée. If needed, add a little water. Set aside.
  2. Set oven to 375. Prepare a 9 inch springform pan by buttering generously and coating sides and bottom with sugar.
  3. Cream 10 T of butter with one cup sugar for 3 minutes. Add eggs one at a time, incorporating fully. Add ricotta, sour cream, vanilla and lemon zest. Beat until combined. Don’t worry if it looks curdled or lumpy.
  4. Sift flour, salt and baking powder together. Add dry ingredients to the wet ingredients. Add fig purée. Beat just until combined.
  5. Pour into pan and smooth the top. Place fig quarters gently on top of cake. Sprinkle generously with sugar.
  6. Bake for approximately 40-50 minutes, or until skewer comes out clean and top is browned. Cake may need additional time in baking.
  7. If making with peaches and raspberries, add one half pint of raspberries to batter and 3 sliced peaches and a half pint raspberries to top of cake.

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