Fig And Ricotta Bundt Cake With Ganache
I love using ricotta in cakes because the result is an intensely moist and creamy texture, which is unlike anything else. This recipe calls for 6 egg yolks, but
Ingredients
- 180g butter, softened
- 180g caster sugar
- 1 tsp vanilla extract
- 6 free-range eggs, separated
- 300g store-bought ricotta
- Zest of half an orange
- 250g ground almonds
- 50g spelt or plain all-purpose flour
- 6 fresh ripe figs, stems cuts off and halved (or you could use 8-10 dried figs)
- 150ml cream
- 150g dark chocolate buttons (70-72% cocoa solids)
- ½ tsp of sea salt
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