French Fig, Olive Oil and Ricotta Cake
By Natoora
Published on 11 September 2025
Indulge in this exquisite French Fig, Olive Oil and Ricotta Cake, a delightful dessert where the natural sweetness of French figs truly shines. Featuring the finest French figs from Natoora, this adaptable recipe also welcomes other seasonal fruits. Infused with a vibrant golden milk spice blend, this cake offers a unique flavour profile. For a truly luxurious experience, serve with a dollop of crème fraîche and a sprinkle of fresh orange zest.
Time and servings
1 hr 15 minsTotal time
6Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 40g extra virgin olive oil
- 100g unsalted butter, softened
- 200g caster sugar, plus 2 tbsp
- 1 orange, zested and juiced
- 3 medium eggs
- 250g ricotta
- 165g plain flour, plus 2 tbsp
- 2 tsp baking powder
- 2 tsp Diaspora Golden Milk spice blend
- 6 French figs
- 2 tbsp demerara sugar
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Line a 25cm square tin with baking parchment.Step 2
In a medium bowl, beat the olive oil, softened butter, 200g caster sugar and the orange zest with an electric whisk or wooden spoon until pale and fluffy.Step 3
Scrape down the sides of the bowl, then add the eggs one by one, whisking between each addition. Stir in the ricotta until just incorporated (the mixture will still have lumps).Step 4
In a separate bowl, whisk together the 165g plain flour, baking powder, golden milk spice blend and a pinch of salt. Add the dry ingredients to the wet ingredients and fold gently with a wooden spoon until just combined – do not overmix.Step 5
Pour the batter into the prepared tin and smooth the top.Step 6
Cut the figs in half. Place in a bowl with the remaining 2 tbsp plain flour and toss gently to coat. Arrange the figs, cut-side up, over the batter.Step 7
Bake for 1 hr, or until a skewer inserted into the centre comes out clean. After 40 mins of cooking, sprinkle the demerara sugar over the cake and return it to the oven for the remaining time.Step 8
Meanwhile, make the syrup. Place the orange juice and the remaining 2 tbsp caster sugar in a small pan over a medium heat. Cook for about 4 mins, or until the sugar has dissolved. Set aside to cool.Step 9
Once the cake is cooked, remove it from the oven and allow to cool in the tin. Pour the orange syrup over the cake and leave it to soak for 10 mins before serving.