Figs are one of the reasons why I love fall. Especially when they are folded into a sweet and moist almond and ricotta cake, with a crunchy sugary crust! This cake works well also with other types of fruit (I really like it with apples too), but the fig-ricotta-almond combo is my absolute favorite. —Silvia Merler
Preheat the oven to 350 degrees F. Lightly grease a 8’’ spring form cake (or a loaf pan) and sprinkle the bottom and sides with sugar. This will give the cake a crunchy sugary crust.
Cream together the butter and sugar until light and fluffy. Add the egg and the ricotta, beating well.
Whisk together the flour, almond meal, baking powder, and salt. Add it to the butter mixture and mix until incorporated. Fold in the chopped figs mixing carefully.
The batter should not be liquid but not too thick either, so if you think it is needed you can add 1 or 2 tablespoons of milk.
Spoon the batter in the pan, and top with the remaining figs cut in half, pressing them gently on the surface (but don't press them too much into the batter, or they will end up being entirely submerged when the cake raises). Sprinkle with a bit more sugar to get a crunchy crust and bake 60-70 minutes.