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Fig jam and ricotta torta

Australian Gourmet Traveller recipe for fig jam and ricotta torta.

By Lisa Featherby
  • 20 mins preparation
  • 1 hr 30 mins cooking plus cooling
  • Serves 8 - 10
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Fig jam and ricotta torta
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 flour
  • 150 gm (1¼ cups) almond meal
  • 150 gm caster sugar
  • 1½ tsp baking powder
  • 210 gm butter, softened
  • 3 eggs
  • 300 gm firm ricotta, drained, beaten until smooth
  • For dusting: pure icing sugar
Fig conserva
  • 500 gm figs (about 8 figs), peeled, coarsely chopped
  • 80 gm caster sugar
  • Finely grated rind and juice of ½ lemon
  • Scraped seeds from ½ vanilla bean


  • 1
    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).
  • 2
    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.