Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 170°C (340°F).
Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.
Step 2: Prepare the Wet Ingredients
In a large bowl, whisk the ricotta cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in the melted butter, lemon zest, and vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Stir in the almond flour to combine.
Step 4: Mix the Batter
Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.
Fold in the chopped dried figs, ensuring they’re evenly distributed.
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the surface with a spatula.
Arrange the fresh fig quarters decoratively on top and sprinkle with sliced almonds.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
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.
