Fresh Fig and Ricotta Cake with Lemon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with melted butter and line the bottom with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
3. In a large bowl, beat the ricotta and sugar together until the mixture is smooth and pale.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the lemon zest, vanilla extract, and olive oil until the batter is creamy and uniform.
6. Slowly add the dry flour mixture to the wet ingredients, mixing on low speed just until combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Press the halved figs gently into the surface, cut-side up, and sprinkle the remaining tablespoon of sugar over the figs.
9. Bake for 40–45 minutes until the edges are deep mahogany-gold and a toothpick inserted into the center comes out clean.