Ricotta and figs are a match made in heaven! I find that these two ingredients used together in a cake, create pure zelideciousness! They compliment each other so well and bring a perfect, sweet balance to each bite. My zelidecious Ricotta and Figs Cake is ready in no time, fluffy, delicate, elegant, great companion for coffee and friends around your table!

The below recipe is for a large cake which can accommodate a big crowd. Simply cut half all the ingredients for a smaller, family size portion.

Ingredients for around 24 servings:

• 500 gr. ricotta 
• 250 gr. sugar
• 1/2 tsp vanilla powder/essence
• 6 large eggs
• 400 gr. white flour 
• 2 tsp baking powder
• 1 tsp salt
• 200 gr. room temperature butter
• 6 large figs, cut each in 4 slices
• extra butter and flour for greasing the baking tray
• 20 gr. powder sugar for dusting 

Method:

1. Place butter outside fridge to come to room temperature.
2. Heat oven at 180'C.
3. In a large bowl, whisk well together the ricotta, sugar, vanilla and eggs.
4. In another bowl, add the flour, baking powder and salt.
5. Gradually incorporate half of the flour mix into the ricotta mix, 2-3 spoons at a time. Add the room temperature butter and continue stirring. Finish with the remaining flour mix and incorporate well.
6. Take a large baking tray of 20x30cm (if you make half portion then use a medium baking tray, 20x23cm would be fine), butter and flour it well, discarding any excess.
7. Put the cake batter in the baking tray and even it with a spoon on the surface.
8. Take the figs slices and press them one by one gently in the batter, just as you imagine each slice of cake would have a slice of fig. Leave 1/3 of the fig slice outside of the batter as the cake will rise.
9. Place the cake in the oven for 1h (for half portion, bake for around 40 min).
10. The cake should have a nice light brown colour when it's ready. Also you can check if it's done by placing a skewer in the middle of the cake and when you take it out, should come clean.
11. Take out of the oven and leave in the baking tray for 20 min to cool down. After, you can transfer it on a platter and leave to cool completely before dusting with powder sugar, cutting and serving. 

 Enjoy!