Blueberry, Ricotta and Fig Pound CakeCourse: BreakfastCuisine: AmericanDifficulty: Easy
When I saw this recipe I was intrigued as I love all the parts to this recipe but didn’t know how it would come together. It came together and was quite tasty. Even my kids enjoyed it and they aren’t the biggest fans of figs, fresh or dried. It is a perfect snack bread not so much a pound cake. It seems better for breakfast or for an afternoon treat with a cup of tea. It is very light and not to sweet which I love. The texture is really good as well. I thought I had bombed it when I pulled it out of the oven but it was so good. I will make again but with a few changes that I will incorporate here.
1 cup + 2 Tablespoons CAKE flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups dried figs, hard ends removed, quartered, chopped
Scant 2 1/2 cups BAKED OR FREEZE DRIED RED apple chips (9 six oz bags)UNSWEETENED AND UNFLAVORED
1 1/4 cups FREEZE DRIED blueberries ( two 12oz bags) Trader Joes freeze dried berry medley works
13 Tablespoons room temperature butter
3/4 cup + 3 Tablespoons Whole milk Ricotta cheese
1 1/2 teaspoons vanilla
2 large eggs
1 lg egg yolk
- Preheat the oven to 350. Using a baking spray, grease two bread pans, one 8 1/2 by 4 1/4 and one smaller.
- In a bowl, combine flour, baking soda, and salt. Mix together and set aside.
- Toss the figs with 1 Tablespoon flour, just to coat, discard any extra flour.
- In a food processor, process the freeze dried apple chips then measure out. Process the freeze dried berries and then measure out. PLACE POWDERS IN A BOWL, AND MIX WELL.
- In a stand mixer with the paddle attachment, combine butter and TWO THIRDS FRUIT POWDER. Set remaining fruit powder aside.
- Beat the butter and fruit powder on medium speed until smooth and fluffy about 5 minutes. Stop the mixer, add the ricotta and vanilla. Beat on low speed until well mixed. With the mixer running, add the eggs and egg yolk one at a time. Mixing well between each addition. Stop the mixer.
- Add half the cake flour mixture to the butter mixture. Beat on medium low speed until no more flour appears. Stop the mixer. Add the remaining flour and mix until just a few specks of flour remain. Add the figs and beat at medium speed for 30 seconds. Scrape 1/3 of the batter into each prepared pan. Sprinkle with some of the remaining fruit powder, then top with remaining batter and sprinkle with more fruit powder. Smooth the surface.
- Transfer loaf pans to oven and IMMEDIATLY REDUCE OVEN TEMPERATURE TO 325. Bake for 35 minutes until a toothpick comes out dry and clean.
- Allow breads to cool in pan about 15 minutes before removing from pans. Serve it warm for breakfast, brunch, or afternoon snack. Store in an air tight container or well wrapped in plastic wrap and foil. It can be stored at room temperature for 1 day or refrigerated for up to 5 days.