Fig & Ricotta Cake

Fig & Ricotta Cake

Fig, Ricotta & Almond Cake

This truly delicious autumn cake is full of sticky fresh figs and creamy ricotta. It’s a very sophisticated slice of stodge that could be served equally at a dinner gathering as wrapped in a paper bag for your next autumn 🍂 walk.

My organic figs were sourced from @seasonswholefoods

Figs are a good source of fibre, potassium and calcium. Be cautious when introducing figs into your diet if you’re allergic to latex or birch pollen as they contain similar proteins.

How to make it:
1. Wash and slice the figs
2. Combine 1 cup of self raising flour, 1/2 a cup of almond flour or ground almonds and set aside
3. Mix 120ml of extra virgin oil, 1.5 teaspoons of almond extract, 1 cup of ricotta, 3 medium eggs and 1 cup of sugar until combined
4. Mix in the flour
5. Coat the figs in 1 tablespoon of self raising flour
6. Turn the mixture into a parchment lined cake tin and place the figs on top
7. Scatter flaked almonds on the top and cook for 60 minutes at 180c

Store in the fridge for up to 4 days or freeze after cooling

Fig & Ricotta Cake

What you will need:
10 fresh figs

1 cup of self raising flour

1/2 a cup of almond flour or ground almonds

120ml of extra virgin oil

1.5 teaspoons of almond extract

1 cup of ricotta

3 medium eggs

1 cup of sugar

Flaked almonds