Fig, Almond, and Ricotta Honey Cake

  • 250g fresh figs
  • 250g ricotta
  • 1 egg
  • 6 tablespoons honey
  • 3/4 cup milk
  • 1 cup almond meal
  • 1 cup plain flour, sifted
  • 1 teaspoon baking powder
 
 

1. Preheat an oven to 180C and cut a circle of baking paper to line the bottom of a 9 inch round cake tin

 
 

2. Peel the figs and slice them into thirds

 
 

3. Arrange the figs to cover the base of the cake tin

 
 

4. In a bowl, whist together the egg, ricotta, honey and milk

 
 

5.Fold in the almond meal, sifted flour and baking powder and combine

 
 

6. Pour the mixture over the figs

 
 

7. Bake at for approximately 40 minutes, or until a knife comes out clean from the centre. Serve warm or cold

NUTRITIONAL INFORMATION (PER SERVE, SERVES 12)

  • Energy: 665kJ
  • Protein: 6.1g
  • Fat: 7.2g (Saturated fat 1.7g)
  • Carbohydrates: 16.7g (Sugars 9.1g)
  • Sodium: 42mg

AND A WORD FROM THE DIETITIAN...

Figs have more calcium than most fruits, and have been marketed at a “good source of calcium”. Whilst two figs has around 60mg of calcium, this is not anywhere near the 300mg a glass of milk has- which makes the fact this cake contains calcium rich ricotta perfect!