Delicious & Easy

Pistachio Fig Cake with Honey and Ricotta

Bejeweled with juicy figs and nutty pistachios, this cake is the perfect way to bid summer adieu.

Ingredients for

Pistachio Fig Cake with Honey and Ricotta

Nonstick vegetable oil spray

2 teaspoons baking powder

½ teaspoon kosher salt

⅓ cup of sugar

¼ cup of honey

3 large eggs

1 ½ cups ricotta

6 tablespoons olive oil

¼ teaspoon pistachio extract

1 cup of figs halved (large ones quartered)

1 handful shelled pistachios, chopped

Instructions for

Pistachio Fig Cake with Honey and Ricotta

Preheat oven to 350° degrees. Lightly coat a 7–9’’ cast iron skillet with nonstick spray.

Whisk flour, baking powder, salt, and sugar together in a large bowl.

Whisk honey, eggs, ricotta, olive oil, and pistachio extract together in a medium bowl, until combined.

Fold wet ingredients into the dry ingredients.

Fold half of the figs into your batter.

Pour batter into prepared cast iron and top with remaining figs and chopped pistachios.

Bake cake until golden brown 50–60 minutes.

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