Dough (7.10 inch)

  • 2 eggs
  • 130 grams (4.6 ounces) sugar
  • pinch of salt
  • 175 grams (6.2 ounces) flour
  • 100 grams (3.5 ounces) yoghurt
  • 50 grams (1.8 ounces) vegetable oil
  • 180 grams (6.3 ounces) figs
  • 50 grams (1.8 ounces) peanuts
  • 50 grams (1.8 ounces) almond flour
  • 40 grams (1.4 ounces) coconut flakes
  • spices to taste
  • 1 sachet (about 10 grams or 0.35 ounces) baking powder


  • 200 grams (7.1 ounces) cream
  • 50 grams (1.8 ounces) powdered sugar
  • 250 grams (8.8 ounces) ricotta


  • Mixing Bowl

    Choose a large bowl to easily mix all the ingredients without any spills. Stainless steel or glass bowls are best for even mixing.

  • Whisk

    A wired whisk helps incorporate air into the mixture, ensuring a fluffy and light dough.

  • Sieve

    Sift your flour and other dry ingredients for a smoother batter, free of lumps.

  • 18cm (7.10 inch) Mold

    Ensure even baking and perfect edges with a quality non-stick mold.

  • Electric Mixer

    For whipping cream to soft peaks effortlessly, an electric hand mixer or stand mixer is recommended.


Step 1

Preheat your oven to 329°F (165°C). Prepare an 18cm (7.10 inch) mold by greasing it lightly or lining it with parchment paper.

Step 2

Greasing your mold properly will make it easier to remove the cake after baking.

Step 3

Mix the eggs with the sugar, salt, yoghurt, and vegetable oil until well combined. Gradually add the flour, almond flour, coconut flakes, spices, and baking powder. Ensure it's well mixed before gently folding in the uncut figs and peanuts.

Step 4

Be sure to add the dry ingredients gradually to avoid clumping and ensure a smooth batter.

Step 5

Pour the batter into the prepared mold and bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.

Step 6

Keep an eye on the cake during the last 10 minutes of baking to avoid overcooking.

Step 7

While the cake is baking, whip the cream until soft peaks form. Then gently fold in the ricotta and powdered sugar until well combined.

Step 8

Ensure all ingredients are cold before whipping to achieve the desired texture.

Step 9

Once the cake has cooled, spread the ricotta and cream mixture evenly over the top.

Step 10

Use an offset spatula for a smooth and even layer.

Step 11

For a finishing touch, drizzle honey over fresh figs and place them on top of the cake. This will enhance the flavor and make it visually appealing.

Step 12

You can also sprinkle some extra coconut flakes or chopped nuts for added texture and flavor.


Slicing into this delightful pastry feels like a celebration 🎉. Serve it alongside a cup of freshly brewed coffee for a glorious afternoon treat, or pair it with a scoop of vanilla ice cream for an indulgent dessert experience. ☕🍨

For a truly exquisite presentation, garnish with fresh mint leaves and a drizzle of honey over the figs. 🍯✨ The honey not only adds a layer of sweetness but also enhances the fig's rich flavor. Your guests will be in awe of this elegant touch.

If you're hosting a brunch, cut the pastry into bite-sized pieces and place them on a beautiful platter with an assortment of fresh berries. This makes for a visually appealing and appetizing spread. 🍓🍇


Gluten-Free Variation: 🌾🚫 Swap out the regular flour for a gluten-free flour blend. Ensure all your other ingredients are certified gluten-free, and you'll have a treat that’s just as delicious.

Vegan Variation: 🌱✨ Substitute the eggs with flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water for each egg), use dairy-free yogurt, and replace cream and ricotta with vegan alternatives like coconut cream and cashew cheese. 🌟


  • Can I replace the figs with another fruit?

    Absolutely! Dried apricots or dates would work beautifully as substitutes.

  • Do I need a mixer for this recipe?

    An electric mixer makes the process easier, especially for whipping cream. However, you can use a whisk and some elbow grease for mixing the dough and cream too.

  • What if my pastry doesn't rise as expected?

    Ensure your baking powder is fresh and properly measured. Overmixing can also affect the rise, so mix just until combined.

  • Can I make the pastry ahead of time?

    Yes, you can bake the base a day ahead. Just store it in an airtight container and assemble with the cream and figs before serving.

  • How can I make the pastry extra moist?

    Adding a bit more yogurt or a splash of milk to the batter can help retain more moisture. Be careful not to overbake.

  • What's the best way to store leftovers?

    Keep the pastry in the refrigerator in an airtight container. Enjoy within 3 days for the best taste and texture.

Nutrition facts

Fig and ricotta nut pie
Recipe Yield:1 cake (7.10 inch)
Calories:Per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:8g
Total Carbohydrate:35g
Total Sugars:20g