Maman makes this cake when we summer in the South of France, using the leaves from the fig trees in the garden. Baked in fig leaves, the ricotta mix takes on a earthy taste that is beautifully aromatic and difficult to reproduce any other way. But don't worry, this can be made without the fig leaves too! I've made this in Brooklyn without the leaves and the consistency of the cake was so fluffy that everyone loved it! Bon appetit!
Serves 6 l Difficulty: easy l Prep time: 15min l Total time: 45min
6.5 cups fresh sheep’s milk cheese (or smooth ricotta if you don’t happen to be cooking in Provence)
7 whisked egg whites
1/2 cup sugar
1 lemon juice & zest
3 teaspoons creme fraiche (or sour cream)
5 fig tree leaves
1. Cover a the bottom and sides of a round cake mold with fig leaves.
2. Mix all ingredients together.
3. Cover cake with one more fig leave.
4. Bake at 390F for 30 minutes.
5. Serve with fresh figs (fig tree leaves are not to be eaten, they just give the cake a sublime flavor).