Ricotta, honey and figs are such a delicious combination. When I was in Melbourne recently I ate a pastry with similar flavours and I was inspired to create this cake. It is naturally gluten free and pretty simple to make. Browning the butter creates a great depth of flavour so don’t miss this step! Try other fruit when figs are out of season.

Ricotta, honey and fig cake

Makes one 20-22cm ring mould tin

150g butter
250g ricotta – I love Massimo brand for this
½ cup runny honey – (180g)
4 eggs, separated
zest of a lemon
1 T lemon juice
1 ½ cups almond meal (200g)
¼ tsp salt
3-4 figs – cut into quarters or halves if they are small
1 T extra honey
lemon thyme flowers (optional)

First start by browning the butter. To do this place the butter in a medium sauce pan on a medium heat and let it melt. Then let it bubble, swirling a the pan so it doesn’t burn. The milk solids will sink to the bottom and start to brown. Once they are a lovely golden brown and smell amazing remove from the heat and allow to cool.

Whisk the ricotta, honey, egg yolks, lemon juice and zest in a large bowl until smooth. Stir in the almond meal followed by the cooled butter.

In a separate bowl whisk the egg whites with the salt until soft peaks. Fold the whipped egg whites into the batter in two parts.

Scrape the batter into a lined 20-22cm ring mould cake tin that is greased well and lined. Cut the figs into quarters and press into the top of the batter. Drizzle with the extra tablespoon of honey and sprinkle with thyme flowers or leaves if using..

Bake at 160 fan bake for 55 minutes or until a skewer is inserted and comes out clean. For a standard cake tin with no hole, add 10 minutes onto the cooking time.

Best at room temperature but store in the fridge so the fruit doesn’t ferment at room temperature. It is still edible straight out of the fridge!

Delicious with yoghurt or cream