Gluten Free Fig Slice

Cook Time 1 hour

Servings 6


300g of whole, blanched almonds

250g ricotta

¾ cup caster sugar 

80g butter, melted and cooled to room temperature

Zest of ½ lemon 

Pinch of cinnamon 

2 eggs, brought to room temperature 

2 tsp baking powder

4 figs, halved  

1 handful of flaked almonds 

Icing sugar, for dusting 


Preheat the oven to 180°C and grease and line a slice tin.

Add the almonds to the bowl of the ICXL with the kneading and crushing knife installed (or food processor). Set to speed at 12 for 45 seconds, until it forms a fine crumb. Remove almonds from the bowl. 

Add the ricotta, sugar, butter, eggs, cinnamon and zest and then use the double whisk attachment to pulse until smooth for 20 seconds. Return the almond meal and baking powder mix on speed 7 for 10-20 seconds to combine. 

Pour into the prepared tin and dot in the figs. Sprinkle over the flaked almonds and bake in the oven for 35-40 minutes or until a skewer pierced through the centre comes out clean. 

Cool to room temperature and dust with icing sugar before serving.


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