Ingredients

Dough (7.10 inch)
eggs
2pc
sugar
130g
4.55oz
0.52cup
8.71tbsp
salt
pinch
flour
175g
6.13oz
0.70cup
11.73tbsp
yoghurt
100g
3.38fl oz
vegetable oil
50g
1.69fl oz
figs
180g
6.30oz
0.72cup
12tbsp
peanuts
50g
1.75oz
3.35tbsp
almond flour
50g
1.75oz
3.35tbsp
coconut flakes
40g
1.40oz
2.68tbsp
spices
to taste
baking powder
1 sachet
Cream
cream
200g
6.76fl oz
powdered sugar
50g
1.75oz
3.35tbsp
ricotta
250g
8.75oz
1cup
16.75tbsp

Method

The calculation in the recipe is for an 18cm (7.10 inch) mold.

Dough

  • Mix the eggs with liquid ingredients, add all the dry ones, add uncut figs at the end.
  • Bake the base for 45-60 minutes at 329F.

Cream

  • Whip the cream until soft peaks, mix with ricotta and coat the cake.

If you don't have cream, you can mix just ricotta with the powdered sugar, and put on top of the cake.

I recommend pouring honey on fresh figs in the decoration, so the taste becomes even richer.