Tuscan Fig Torta
Ingredients
Fig Ricotta Torta
⅓ cup granulated -
10 oz. butter
2 C. sugar
6 eggs
1 C. whole milk ricotta
1/3 C. sweeted condesned milk
2 tsp. vanilla pure extract
3 tsp. Fior di Sicilia
1 tsp. lemon zest
1 C. cake flour
1 C. all purpose or bread flour
2 tbsp. baking powder
1/2 C. grounded almonds
fresh figs
Fig Jam
Fig Jam
1lb fresh figs
2 C. sugar
1 C. red wine
2 tbsp. balsamic vinegar
1/2 tsp. salt
Roasted Strawberries
2 C. sliced ripe strawberries
natural syrup
Creme Fraiche
2 C. heavy creme
1 tbps buttermilk
Ingredients
Fig Ricotta Torta
1. In a large bowl creme thebutter and sugar. Add the eggs and mix.
2. Add in whole milk ricotta, sweeted condesed milk, vanilla extract, Fior di Sicilia and lemon zest.
3.In a seperate smaller bowl, sift cake flour, all purpose/bread flour and baking powder. Mix in ground almonds.
4. Mix in the dry ingredients with the wet ingridients in the large bowl.
5. Set the oven to 375 degrees and butter and flower a cake pan to prevent sticking.
6. Pour mixture into cake pan and top with sliced fresh figs and turbinado sugar. Bake for approx. 30-40 or until golden.
Fig Jam
1. Put fresh figs, sugar, red wine, balsaic vinegar and salt into a pot and simmer for 25-30 minutes.
2.Puree with stick blender and refridgerate.
Creme Fraiche
1. Stir together and leave out overnight. The cream will thicken like sour creme.
Roasted Strawberries
1. Slice strawberries and bake at 380 until syrup is rendered. Let cool and coat with natural syrup.
Plating
1. On a plate layer fig jam and place a piece of the torta. Top with creme fraiche, fig jam and sliced almonds.