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
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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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