Honey-Glazed Fig and Ricotta Delight
Roasted Fig & Ricotta Olive-Oil Cake with Honey-Thyme Glaze
A light Mediterranean-style loaf made with fruity olive oil, creamy ricotta and fresh orange zest, baked until golden, then topped with jammy roasted figs and a warm drizzle of thyme-infused honey. Rustic, fragrant and not overly sweet — perfect with afternoon coffee.
Ingredients (9-inch / 23 cm springform)
• 1 cup (250 g) whole-milk ricotta, room temp
• ¾ cup (180 ml) extra-virgin olive oil
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• Zest of 1 orange (≈ 1 Tbsp)
• 1 tsp vanilla extract
• 1 ¾ cups (220 g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp fine salt
• 6 fresh figs, halved
• 1 Tbsp turbinado sugar (for fig tops)
Honey-thyme glaze
• 3 Tbsp runny honey • 1 Tbsp water • 3 small thyme sprigs
Instructions
1. Prep – Heat oven to 350 °F / 175 °C. Grease and line the base of a 9-inch springform pan with parchment.
2. Wet mix – Whisk ricotta, olive oil and sugar until smooth. Beat in eggs one at a time, then orange zest and vanilla.
3. Dry mix – In a separate bowl whisk flour, baking powder and salt. Fold into wet batter just until combined (batter will be silky).
4. Assemble – Scrape into pan; lightly smooth. Nestle fig halves cut-side up across the top; sprinkle figs with turbinado sugar for caramelised edges.
5. Bake – 40 – 45 min until a tester at centre comes out clean and the cake is deep golden. Cool 10 min; release ring and cool to room temp.
6. Glaze – Simmer honey, water and thyme 1 min; discard thyme. Brush warm glaze over figs and cake surface. Slice and serve.
⸻
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#figcake #oliveoilcake #ricottacake #rusticdesserts #cooklikeapro #100ebo
Honey-Glazed Fig and Ricotta Delight
Roasted Fig & Ricotta Olive-Oil Cake with Honey-Thyme Glaze
A light Mediterranean-style loaf made with fruity olive oil, creamy ricotta and fresh orange zest, baked until golden, then topped with jammy roasted figs and a warm drizzle of thyme-infused honey. Rustic, fragrant and not overly sweet — perfect with afternoon coffee.
Ingredients (9-inch / 23 cm springform)
• 1 cup (250 g) whole-milk ricotta, room temp
• ¾ cup (180 ml) extra-virgin olive oil
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• Zest of 1 orange (≈ 1 Tbsp)
• 1 tsp vanilla extract
• 1 ¾ cups (220 g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp fine salt
• 6 fresh figs, halved
• 1 Tbsp turbinado sugar (for fig tops)
Honey-thyme glaze
• 3 Tbsp runny honey • 1 Tbsp water • 3 small thyme sprigs
Instructions
1. Prep – Heat oven to 350 °F / 175 °C. Grease and line the base of a 9-inch springform pan with parchment.
2. Wet mix – Whisk ricotta, olive oil and sugar until smooth. Beat in eggs one at a time, then orange zest and vanilla.
3. Dry mix – In a separate bowl whisk flour, baking powder and salt. Fold into wet batter just until combined (batter will be silky).
4. Assemble – Scrape into pan; lightly smooth. Nestle fig halves cut-side up across the top; sprinkle figs with turbinado sugar for caramelised edges.
5. Bake – 40 – 45 min until a tester at centre comes out clean and the cake is deep golden. Cool 10 min; release ring and cool to room temp.
6. Glaze – Simmer honey, water and thyme 1 min; discard thyme. Brush warm glaze over figs and cake surface. Slice and serve.
⸻
Craving more light, rustic cakes?
Comment CAKE to get the Cake eBook packed with 2 ,444 recipes for just $3.90 USD.
Or comment 100 to unlock our complete bundle: 100 themed eBooks with 80 000+ recipes — all for only $5 USD.
#figcake #oliveoilcake #ricottacake #rusticdesserts #cooklikeapro #100ebo
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