Fig jam and ricotta torta recipe | Gourmet Traveller

Ingredients

• 330 gm (2 cups) plain flour
• 150 gm (1¼ cups) almond meal
• 150 gm caster sugar
• 1½ tsp baking powder
• 210 gm butter, softened
• 3 eggs
• 300 gm firm ricotta, drained, beaten until smooth
• For dusting: pure icing sugar
• Fig conserva
• 500 gm figs (about 8 figs), peeled, coarsely chopped
• 80 gm caster sugar
• Finely grated rind and juice of ½ lemon
• Scraped seeds from ½ vanilla bean