How to make
In a bowl, beat the softened butter with the powdered sugar to a fluffy cream. Add the eggs one at a time, stirring constantly.
Next comes the ricotta, the grated lemon peel, the almond flour and the poppy seeds. Mix carefully.
Sift the flour together with the baking powder. Add it to the rest of the products several times, stirring each time.
Finally, for flavor, add a teaspoon of vanilla extract.
Pour the mixture evenly into a tray lined with baking paper.
Arrange the halved figs on top.
Place the tray with the fig cake in an oven heated to 360°F (180°C). Bake it for about 30 minutes or until a toothpick comes out clean.
Sprinkle the finished dessert with powdered sugar.
In the fig season, be sure to try our homemade fig jam or homemade fig brandy.
