Gluten Free Fig Slice
Cook Time 1 hour
300g of whole, blanched almonds
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.