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Ricotta-Rosemary Cake With Fresh Figs

Charli Nowak
  • 60 minutes
  • Serves 9

INGREDIENTS

2 cups

Figs, fresh

1/2 tsp

Lemon, zest

2 tsp

Rosemary, fresh

3

Eggs, large

2 tsp

Baking powder

1 1/8 cups

Granulated sugar

1 tsp

Kosher salt

1 1/2 cups

Pastry flour

2 tbsp

Turbinado sugar

2 tsp

Vanilla extract

1 stick

Butter, unsalted

1 cup

Heavy whipping cream

1 1/2 cups

Whole milk ricotta cheese