fluted honey ricotta cake {bwd}

For this week's Baking With Dorie assignment, we were transported to Tuscany with a recipe using ricotta, figs, honey, lemon zest, cornmeal. Can you imagine eating this under a grape arbor, sipping some prosecco? Mmm.


Perhaps you've noticed that my picture is missing one of the key ingredients. I will be the first to admit that I am not a fig fan. When I saw this recipe called for 16 of them, I shuddered a bit. Then I thought, "Well, I'll just make a honey ricotta cake. Minus the figs. The ladies at the music meeting won't know the difference." I also didn't have the cornmeal on hand, so I used all flour (rather than the 1 cup cornmeal/ ½ cup flour.  Interestingly enough, someone asked me if I had used cornmeal! Now I'm curious how it would have turned out had I stayed true.)

The cake is dense, very moist, and flavorful; I particularly liked the lemon zest. With the figs, you'd have the added textural and flavor interest. I wish I had sprinkled some sliced almonds on top for a little crunch, but regardless, this is definitely a cake I'd make again.

You can head over to Healthy Eating for Ordinary People for the recipe. This was a great pick!