Pistachio Fig Cake With Honey And Ricotta

Pistachio Fig Cake With Honey And Ricotta A bejeweled cake with figs and pistachios is a grand way to bid summer adieu. Ingredients: Serves 8–10 Nonstick vegetable oil spray 1 ½ cups all-purpose flour 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 Directions: Preheat oven to 350°. Lightly coat a 7–9-inch 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. Allow to cool in the pan for 10 minutes before removing. Serve warm.