Fig Jam & Ricotta Torta

Posted: April 21, 2020 | By: Stacy Croninger

Fig Jam & Ricotta Torta

Features Nutmeg Blend and Pomegranate Fig Balsamic Vinegar


2 cups plain flour
1 1/4 cups almond meal
3/4 cup caster or superfine sugar (I use raw or unprocessed)
1 1/2 tsp baking powder
210g/7.4oz butter, softened
3 eggs
300g/10.5oz firm ricotta
1tsp Nutmeg Blend Baking Spice or Gingerbread Baking Spice
1tbsp Pomegranate Fig Balsamic Vinegar

Fig Jam
500g/1lb figs, coarsely chopped (berries also work really well, I did Blackberries and was delicious)
4tbsp caster or superfine sugar
3tbsp Pomegranate Fig Balsamic Vinegar

Stir figs, sugar & Pomegranate Fig Balsamic Vinegar in a saucepan over a medium heat until thick (about 20mins). Set aside to cool completely.

Preheat oven to 180/350. Butter and line a 26cm/10″ springform cake pan with baking paper. Pulse flour, almond meal, sugar, baking powder, Nutmeg Blend Baking Spice, and a pinch of salt in a food processor. Add butter and process to combine, then add the eggs and Pomegranate Fig Balsamic Vinegar, process until dough comes together. Press half the dough into the base of the pan and slightly up the sides (using damp fingers will help). Top with ricotta, then fig jam, then crumble remaining dough over top.

Bake until torta is deep golden brown on top (1 1/4 – 1 1/2 hrs). Set aside to cool slightly then release sides and cool torta completely on a wire rack. Serve dusted with icing sugar.

Note I also made these in silicon muffin tins yesterday and they were equally amazing. Adjust cooking time accordingly. This recipe will make approx. 18-24 small sized cakes. Enjoy!

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