Fresh fig & ricotta cake from Cook Like a Pro: Recipes and Tips for Home Cooks (page 201) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • apattin on September 04, 2022

    Perfect crumb. Not too sweet

  • ginger2212 on May 24, 2022

    I made this and the flavors were lovely and exactly what I was looking for with a fig dessert. Then, I thought "hmmm this is a surprisingly savory cake" and I realized I forgot to add the sugar!! Anyway - the cake still came out perfectly...it just wasn't very sweet.

  • GiselleMarie on September 15, 2021

    This cake came out beautifully but the taste is only okay. There’s nothing wrong with it, but I expected more from Ina. Still, I wanted to make a fresh fig dessert so I was happy to find this!

  • Lepa on July 23, 2020

    This cake was so simple and delicious. Like @anya_sf, we loved the texture. My cake took about 40 minutes to bake through.

  • anya_sf on July 03, 2019

    Ina recommends using top-quality ricotta, so I used Bellwether Farms sheep's milk basket ricotta. Greek yogurt worked fine in place of sour cream. The cake was easy to prepare. Mine took a few extra minutes to bake through. The cake was surprisingly moist - almost custardy, but not. Just delicious! It was a nice dessert and we ate the leftovers for breakfast. Even my fig-hating son had 2 pieces.

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