Torta di Ricotta Fichi e Mandorle (Ricotta, Fig, and Almond Cake) Recipe Guide

If you’re looking for an elegant Italian dessert that’s light, moist, and bursting with Mediterranean flavors, Torta di Ricotta, Fichi e Mandorle is a delightful choice. Originating from southern Italy, this cake combines the creamy richness of ricotta with the natural sweetness of figs and the nutty crunch of almonds. From my own personal experience, it’s a showstopper that is surprisingly easy to make. Let me show you how I make this unforgettable dessert.

Recipe Details

• Cuisine: Italian
• Course: Dessert
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Time to Stand: 15 minutes (cooling)
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 8 slices
• Calories: ~280 kcal per serving
• Cost of Ingredients: Moderate

Equipment Needed

• Mixing bowls (medium and large)
• Hand or stand mixer
• 9-inch springform pan
• Parchment paper
• Whisk
• Spatula
• Fine grater (for zesting)
• Sifter (optional)
• Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta Fichi e Mandorle  here.

Ingredients

For the Cake:

• 250g (1 cup) ricotta cheese (preferably fresh)
• 150g (3/4 cup) granulated sugar
• 3 large eggs
• 100g (1/2 cup) unsalted butter, melted and cooled
• Zest of 1 lemon (organic for best flavor)
• 1 tsp vanilla extract
• 150g (1 1/4 cups) all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 100g (1/2 cup) dried figs, chopped
• 75g (2/3 cup) almond flour (finely ground almonds)

For Topping:

• 4 fresh figs, quartered
• 2 tbsp sliced almonds
• 1 tbsp honey or apricot glaze (optional, for shine)
• Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta Fichi e Mandorle  here.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 170°C (340°F).
2. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.

Step 2: Prepare the Wet Ingredients

1. In a large bowl, whisk the ricotta cheese and sugar until smooth and creamy.
2. Add eggs one at a time, beating well after each addition.
3. Mix in the melted butter, lemon zest, and vanilla extract.

Step 3: Combine Dry Ingredients

1. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
2. Stir in the almond flour to combine.

Step 4: Mix the Batter

1. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.
2. Fold in the chopped dried figs, ensuring they’re evenly distributed.

Step 5: Bake the Cake

1. Pour the batter into the prepared pan and smooth the surface with a spatula.
2. Arrange the fresh fig quarters decoratively on top and sprinkle with sliced almonds.
3. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Glaze

1. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
2. If desired, brush the figs and almonds with honey or apricot glaze for a shiny finish.

Variations, Tips, and Substitutions

• Dietary Substitutions:
  • For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
  • Substitute butter with coconut oil for a dairy-free option, and use a plant-based ricotta substitute.
• Flavor Variations:
  • Use orange zest instead of lemon for a citrusy twist.
  • Swap figs for dried apricots or dates if desired.
• Pro Tip: Toss dried figs in a little flour before folding them into the batter. This prevents them from sinking to the bottom.
  • Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Ricotta Fichi e Mandorle  here.

Notes on What to Expect

This cake is dense yet tender, with a subtle sweetness that balances the nutty almond flavor and the natural richness of ricotta. The fresh figs on top caramelize slightly during baking, adding a touch of decadence. Perfect for a special occasion or a simple afternoon treat with coffee.

Nutritional Information Per Serving

• Calories: ~280 kcal
• Protein: 7g
• Carbohydrates: 31g
• Fat: 14g
• Fiber: 2g
• Sugar: 20g

Closing

I hope this guide has made preparing Torta di Ricotta, Fichi e Mandorle seem a little less daunting. Have you tried it before, or does this recipe inspire you to give it a go? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment.