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Ricotta, Blueberry, and Fig Pound Cake

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Kristin Teig

Good ricotta is at once unctuous and pillowy, mildly sweet and buttery—kind of the essence of fresh dairy. It makes perfect sense in a pound cake–style loaf, and it makes perfect sense with vanilla, blueberries, and figs. These ingredients together make something magical, and the lavender color of the freeze-dried blueberries adds to the overall supernatural effect. This cake is subtly sweetened with dried figs, crunchy dried apples, and the blueberries, plus the ricotta.

This recipe was excerpted from ‘Good & Sweet’ by Brian Levy. Buy the full book on Amazon.

Note:

Make sure the apples are unsweetened and unflavored. The only ingredient should be apples. And seek out sweet red apples (rather than sour green apples).

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