epicurious
Ricotta, Blueberry, and Fig Pound Cake
Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.
👥 1 Servings👤 Brian Levy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Position a rack in the middle of the oven and preheat the oven to 350°F (note that you will be lowering the temperature once you put the cake in the oven later). Butter or spray a 8½-by-4½-inch loaf pan and then coat with flour, shaking out to discard any excess flour.
2
In a medium bowl, combine the cake flour, baking soda, and salt. Mix them together gently and set them aside.
3
Quarter the figs, then chop the quarters to pea-size pieces. Toss these pieces with some cake flour, just to coat, and discard any excess flour.
4
In a food processor, combine the dried apples and blueberries and pulse a few times to break up the pieces, then process until the fruit has become a fine powder.
5
In a stand mixer fitted with the paddle, combine the butter and about two-thirds of the fruit powder (keep the remaining third of the fruit powder for a later step). Beat these ingredients at medium speed until they are smooth and fluffy, about ⏱️ 5 minutes. Stop the mixer. Add the ricotta and vanilla. Continue to beat at medium-low speed until well combined. With the mixer running, add the whole eggs and egg yolk one at a time, allowing each to mix in before adding the next. Stop the mixer.
large eggs2egg yolk1
6
Add half of the cake flour mixture to the butter mixture. Beat on medium-low until no more dry flour appears. Stop mixing and add the remaining flour mixture. Beat on medium-low until just a bit of dry flour remains. Add the figs. Beat at medium speed for about ⏱️ 30 seconds. Scrape one-third of the batter into the prepared loaf pan. Sprinkle half the remaining fruit powder over it. Top with another third of the batter, followed by the rest of the fruit powder. Top with the remaining batter and smooth the top surface. Transfer the loaf to the oven and immediately reduce the temperature to 325°F. Bake until an inserted cake tester comes out dry, about ⏱️ 35 minutes.
7
Let the cake cool in the pan for at least ⏱️ 15 minutes before removing it from the pan. Serve it warm or at room temperature (topped with blueberry compote, if you wish). Store, wrapped well, at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Blueberry compote (optional), for topping
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