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Fig Ricotta Cake

Have you ever tried a ricotta cake?  Well, let me tell you it’s amazing!!! It is like the light-weight and guiltless cheesecake. It’s creamy, fresh, light, and slightly sweet; perfect for those weeknight desserts or breakfasts (if you roll like that)! The best part is you can use any fresh or frozen fruit you have on hand.  August is the month for fresh California black mission figs, so we have incorporated that into our ricotta cake.  This cake is guaranteed to be a crowd pleaser.

Fig Ricotta Cake

Now, I cut my figs in quarters (half lengthwise and then again cut half lengthwise). I felt this cut was beautiful to top off the cake, but feel free to channel your inner creativity and cut your fresh black mission figs any way you like!

Fresh Fig Ricotta Cake


  • Nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups (1 lb) Joe’s Premium black mission figs, quartered


  1. Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup black mission figs, trying not to crush the figs. Scrape batter into prepared pan and scatter remaining 1 cup black mission figs over top.
  3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50 minutes. Let cool at least 20 minutes before unmolding.

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Cardone (pronounced car-doan-ee) is always a little odd to talk about because either people love it and start dreaming about the holiday delicacy or they look at you confused and can’t even repeat the word you just said. Just so we are all on the same page…

Cardone, also known as Cardoon or cardi, looks like overgrown celery but tastes like an artichoke heart (delicious!). But before you bite into a stalk of cardone, I would suggest prepping cardone because they have thorns and a tough spine. Prepping cardone is easy, it is pretty much removing the thorns & spine and boiling until tender. Once properly prepared, cardone can be fried, sautéed, baked, or eaten plain. 

Cardone Prepping


  • 1 head of Joe’s Cardone
  • 1 Lemon
  • Large pot
  • Knife or peeler


1. Start with one bunch of Joe’s Premium Cardone and wash under cold water.Cardone Stalk


2. De-rib the back and remove the tiny thorns on each side of the stalk with a peeler or knife. 
Cardone Cut

3. Cut each stalk into 3- 4” pieces.


4. Place slices in a pot of water with a cut lemon. This helps keeps the cardone from turning brown. Bring water to boil and cook for 30- 40 mins or until tender.

Cardone in Boiling Water

5. Once tender, remove from boiling water and shock in cold water. From here you can use them in any recipe!  


Fried Cardone

This is a traditional dish that my grandma makes for the holidays

Ingredients   Cardone16-Web

  • 1 head of Cardone prepped & boiled
  • 2 cups all-purpose flour
  • 2 eggs beaten
  • Parmesan shredded (optional)
  • Olive Oil


  1. Slice cooked cardone pieces in strips long ways, to make more like a fry size
  2. Cover each cardone strip into flour and then drench in the beaten eggs. For an easy trick cut you can place all the cardone in a zip lock bag with flour and shake up. This way all you have to do is dip in the egg as you fry.
  3. Heat up olive oil in pan.
  4. When olive oil is hot, start frying until golden brown, approximately 2 minutes each side.
  5. Once removed sprinkle salt & grated parmesan cheese (optional) while still hot. 
  6. Eat by themselves as a side dish or pair with a garlic Aioli or any dipping sauce for an appetizer.


Enjoy & Buon Natale!

– Chicory Chicks

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