{"id":43506,"date":"2016-08-20T09:00:19","date_gmt":"2016-08-20T07:00:19","guid":{"rendered":"https:\/\/iloveitalianfood.it\/sbriciolata-di-fichi-e-ricotta-en\/"},"modified":"2023-11-30T14:44:42","modified_gmt":"2023-11-30T13:44:42","slug":"sbriciolata-di-fichi-e-ricotta-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/sbriciolata-di-fichi-e-ricotta-en\/","title":{"rendered":"Fig and ricotta crumble cake"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">55 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">for the crumble:<br \/>\npastry flour, 8,8 oz<br \/>\nground almonds, 5,3 oz<br \/>\nbutter, 3,5 oz<br \/>\negg, 1<br \/>\nsugar, 5,3 oz<br \/>\nzest of a lemon, 1<br \/>\nvanilla pod (seeds), 1<br \/>\nyeast for desserts, 0,3 oz<br \/>\nsalt, a pinch<\/p>\n<p>for the filling:<br \/>\ncream ricotta, 17,3 oz<br \/>\ncaster sugar, 3,5 oz<br \/>\nvanilla flavour icing sugar, 0,7 oz<br \/>\nwhite chocolate drops, 5,3 oz<br \/>\nfresh figs, 8<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Sieve the flour with the yeast and the ground almonds and add the egg, sugar, salt, grated lemon zest, vanilla seeds and softened butter and crumble together quickly until it resembles breadcrumbs.<br \/>\nIn a separate bowl, mix the ricotta with the caster sugar and the chocolate drops.<br \/>\nButter and flour a pie dish. Spread a little of the crumble mixture onto the base. Add the ricotta mixture and layer with finely sliced figs until the surface is completely covered. Cover with the remaining crumble mixture.<br \/>\nCook in a pre-heated oven at 180\u00b0C for 40 minutes.<br \/>\nLeave to cool and turn out the cake. Dust with icing sugar.<\/p>\n<p>Thanks to <a href=\"https:\/\/angolozuccherino.wordpress.com\/\" target=\"_blank\" rel=\"noopener\">Angolo Zuccherino<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>31829<\/p>\n","protected":false},"author":570,"featured_media":43507,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43506"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43506\/revisions"}],"predecessor-version":[{"id":85287,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43506\/revisions\/85287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43507"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}