RICOTTA CAKE WITH MASCARPONE CREMA

To prepare Ricotta Cake whisk together flour and baking powder and set aside. Cream together butter, sugar, lemon zest and salt in mixer using paddle attachment until fluffy. Add vanilla bean paste and eggs, one at a time, mixing after each until batter is homogenous. Add in half of flour mixture, then add Ricotta cheese and mix just to combine. Add remaining flour mixture and mix until incorporated, being careful not to over mix. Spread evenly into hotel pan lined with sprayed parchment. Bake in convection oven at 350°F for 35-40 minutes. Rotate halfway through baking. Cake is done when center springs back when touched. Remove from oven and cool completely on rack.

To prepare Almond Mascarpone Crema, add cream, powdered sugar and almond extract to mixer. Using whisk attachment, whip cream to hard peaks. Add Mascarpone and whip until incorporated.

To prepare Rosemary Honey Figs, stir together water, sugar and rosemary sprigs in saucepan. Bring to a simmer then remove from heat. Transfer to a bowl, whisk in honey then cool down in refrigerator. Melt butter in a nonstick pan over medium high heat, tilting to coat pan completely. Add figs, cut side down and reduce heat to medium. Cook figs one to two minutes without moving fruit. Once figs are golden brown flip. Add rosemary sauce to pan and swirl until mixture is incorporated.

To serve, cut portion of cake in desired size and place on serving plate. Carefully spoon even layer of sugar over top of cake. Using a blow torch, brulée until sugar is dark golden brown. Garnish with a dollop of Almond Mascarpone Crema, Rosemary Honey Figs and sauce, as desired.

PER ORDER: Makes 35-40 servings

Recipe courtesy of Jay Abrams, Local Kitchen, San Francisco, Calif.