Ingredients

Dough (7.10 inch)
eggs
2 pc
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
salt
pinch
flour
0.75 cup
175 g
6.12 oz
5.78 fl oz
yoghurt
0.50 cup
100 g
3.50 oz
3.30 fl oz
vegetable oil
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
figs
0.75 cup
180 g
6.30 oz
5.94 fl oz
peanuts
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
almond flour
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
coconut flakes
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
spices
to taste
baking powder
1 sachet
Cream
cream
0.75 cup
200 g
7 oz
6.60 fl oz
powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
ricotta
1 cup
250 g
8.75 oz
8.25 fl oz

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.