Torta sbriciolata con Ricotta e Susine | Fattoria La Vialla

Ingredients

• - For the cake base: 250 g plain flour (Italian type 1)
• - For the cake base: 100 g almond flour
• - For the cake base: 50 g sugar
• - For the cake base: 100 g butter , cold (plus a knob for the greaseproof paper)
• - For the cake base: 15 g baking powder
• - For the cake base: ½ tsp salt
• - For the cake base: 1 egg
• - For the filling: 500 g fresh sheep’s milk ricotta
• - For the filling: 1 tbsp cane sugar
• - For the filling: 1 small glass Vin Santo del Chianti Riserva D.O.C.
• - For the filling: ½ untreated lemon , the grated peel
• - For the filling: 8 plums , ripe and sweet