Fig Ricotta Cake
Nonstick Cooking Spray
1 1/2 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Sea Salt
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Allspice
1 1/2 Cups Whole-Milk Ricotta Cheese
1 Cup White Sugar
1 Cup Unsalted Butter, Softened
3 Large Eggs, At Room Temperature Beaten
1 1/2 Teaspoons Almond Extract
1 Cup Fig Jam
2 Tablespoons All-Purpose Flour
2 Teaspoon Confectioners’ Sugar, Or As Needed (optional)
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray sprinkle with flour to cover sides and bottom.
Whisk flour, baking powder, and salt and spices together in a medium bowl. Set aside.
Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
Place fig jam into a bowl. Fold fig jam into the batter. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners’ sugar.
Variation: You may add 1 cup of chopped pecans if you want nuts. Be sure to dust the nuts with flour to allow dispersal in the batter.