55 minutes

for the crumble:
pastry flour, 8,8 oz
ground almonds, 5,3 oz
butter, 3,5 oz
egg, 1
sugar, 5,3 oz
zest of a lemon, 1
vanilla pod (seeds), 1
yeast for desserts, 0,3 oz
salt, a pinch

for the filling:
cream ricotta, 17,3 oz
caster sugar, 3,5 oz
vanilla flavour icing sugar, 0,7 oz
white chocolate drops, 5,3 oz
fresh figs, 8


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.
In a separate bowl, mix the ricotta with the caster sugar and the chocolate drops.
Butter 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.
Cook in a pre-heated oven at 180°C for 40 minutes.
Leave to cool and turn out the cake. Dust with icing sugar.

Thanks to Angolo Zuccherino.