I love using ricotta in cakes because the result is an intensely moist and creamy texture, which is unlike anything else. This recipe calls for 6 egg yolks, but you can reserve the egg whites for other purposes! We’re currently in the midst of fig season, but you can use dried figs if you can’t find fresh ones – and you can easily make this cake gluten free by substituting the white flour for your favourite gluten-free flour.
x Jordan
For the Cake
180g butter, softened
180g caster sugar
1 tsp vanilla extract
6 free-range eggs, separated
300g store-bought ricotta
Zest of half an orange
250g ground almonds
50g spelt or plain all-purpose flour
6 fresh ripe figs, stems cuts off and halved (or you could use 8-10 dried figs)
For the Ganache
150ml cream
150g dark chocolate buttons (70-72% cocoa solids)
½ tsp of sea salt
To Decorate
2 fresh figs, halved (or dried, optional)
Serves 12
Serve at room temperature.Refrigerate in an airtight container for up to 3 days.