Moist, dense, and rich, this loaf cake uses creamy ricotta cheese and fresh figs for delicious flavor and texture.
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9-inch loaf pan with nonstick cooking spray.
Whisk flour baking powder and salt together in a medium bowl.
Beat ricotta cheese sugar and butter together in a bowl using an electric mixer on medium speed until smooth about 2 minutes.
Beat in eggs one at a time followed by almond extract.
Beat in flour mixture on low speed scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
Place chopped figs into a bowl sprinkle 1 tablespoon flour over and stir to coat.
Fold figs into the batter.
Pour into the prepared loaf pan.
Place fig slices on top of the batter down the center.