Ricotta and figs cake
Ingredients
Shortbread pastry
- 250 g white flour
- 100 g white sugar
- 125 g cold butter I used margerine with butter
- 1 bio egg
- 3 tablespoons cold water the exact quantity will depend on your dough
- 1 large pinch of salt
Ricotta filling
- 500 g ricotta
- 2 bio eggs
- 1 bio lemon zest only
- 75 g white sugar
- 25 g vanilla sugar vanilla powder or vanilla paste can also be used, just a smaller amount
- 8 ripe figs
Instructions
Shortbread pastry
- Mix the flour, salt, sugar and butter in a bowl and, with your fingers, rub all ingredients together until you don't see any pieces of butter. Now add the egg and if needed, some cold water and combine all ingredients until you have a smooth ball. Depending on the texture of your dough, you might need more or less water. Once you are happy with the consistency of your dough, place it in the fridge for minimum 30 minutes to rest.
Ricotta filling
- Mix your ricotta, the sugar, the lemon zest, the vanilla and the eggs until you have a smooth cream.
Assembling
- Place your rolled-out dough over your dish (about 22cm diameter) and gently make some holes with a fork in order for your dough to maintain it's shape while baking.
- Pour your ricotta filling onto the dough and carefully push the fig halves into the ricotta filling.
- Bake at 180ºC for 45 minutes or until the top is firm and lightly golden brown, and the pastry crust golden.
- Let cool completely before serving and, if you like, at the last moment sprinkle some powdered sugar for additional decoration.