Fig and Ricotta Cake
Prep: 20 minutes
Cook: 20 minutes
75 g Dried figs (1/2 Cup)
95 g Natvia (1/2 Cup)
62 g Ricotta (1/4 Cup)
120 g Almond meal (2 Cups)
2 teaspoon Baking powder
125 g Ricotta (1/2 Cup)
47 g Natvia (1/4 Cup)
Zest of 1 lemon
Desiccated coconut, for sprinkling
- Preheat the oven to 180C
- Grease and line a 20cm cake tin. Soak the figs in hot water for at least 30 minutes-60 minutes.
- Place the figs in a food processor and blitz until smooth, add the remaining ingredients and pulse until the mixture is combined and smooth. Stand for about 10 minutes.
- Pour into the cake tin and bake for 40-45 minutes, until a skewer inserted comes out clean. Stand to cool for 10 minutes in the tin, before removing and placing on a wire rack to cool.
- Beat the ricotta with the Natvia and lemon and then slather over the cake. Sprinkle over the coconut.
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