FIG AND RICOTTA BUNDT CAKE WITH GANACHE
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.
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
150g dark chocolate buttons (70-72% cocoa solids)
½ tsp of sea salt
2 fresh figs, halved (or dried, optional)
- Preheat oven to 160C fan bake. Thoroughly grease the sides and line the bottom of a 22cm bundt tin with baking paper.
- In the bowl of an electric mixer, beat the butter, sugar and vanilla together until pale, light and fluffy. Add the egg yolks one at a time, beating well between each addition. Add the ricotta and orange zest and continue to mix. Finally, add the ground almonds and flour and mix until just combined.
- Spoon the batter into the prepared cake tin and evenly dot in the fig halves, without pressing them down.
- Bake for approximately 50 minutes or until springy to the touch and a skewer comes out clean.
- Allow the cake to cool and firm up for 30 minutes or so before turning out onto a cooling rack.
- Meanwhile, make the ganache. Heat the cream in a saucepan until small bubbles start to appear on the surface. It’s important to not overheat the cream. Take off the heat and immediately drop in the chocolate and salt. Let it sit for 30 seconds before using a whisk to mix it together.
- Once the cake is completely cool, pour the ganache over it and decorate with some more fig halves, if using.