A fresh fig jam tastes so much better than the jar varieties and
is dead easy to make. This torta is perfect with ice-cream as a
dessert or with an amaro or espresso in the afternoon.
330 gm(2 cups) plain flour150 gm(1¼ cups) almond meal150 gmcaster sugar1½ tspbaking powder210 gmbutter, softened3eggs300 gmfirm ricotta, drained, beaten until smoothFor dusting:pure icing sugarFig conserva500 gmfigs (about 8 figs), peeled, coarsely chopped80 gmcaster sugarFinelygrated rind and juice of ½ lemonScrapedseeds from ½ vanilla bean
For fig conserva, stir figs, sugar, lemon juice and rind and vanilla seeds in a saucepan over medium heat until thick (about 20 minutes). Set aside to cool completely (about 1 hour).
Preheat oven to 180C and butter and line a 26cm-diameter springform cake tin with baking paper. Pulse flour, almond meal, sugar, baking powder and a pinch of salt in a food processor. Add butter and process to combine, then add eggs and process until dough comes together. Press half the dough into the base of the tin and slightly up the sides (using damp fingers will help). Top with ricotta, then fig jam, then crumble remaining dough over, pressing with damp hands to join the cracks. Bake until torta is deep golden on top (1¼-1½ hours). Set aside in tin to cool slightly (5 minutes), then release sides and cool torta completely on a wire rack. Serve dusted with icing sugar.