Nectarine, Fig And Ricotta Cake - cooking recipe

Ingredients

3 ripe nectarines
150 g figs, ripe (plus a few pieces to garnish)
1/2 lemon, juice and zest
200 g plain flour
1 teaspoon baking powder
150 g caster sugar
1/2 teaspoon sea salt
100 g ground almonds
150 g butter, chopped
1 teaspoon vanilla extract
2 eggs
200 g sour cream
250 g ricotta cheese
icing sugar, for dusting

Preparation

Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
Pour 1/2 of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle 1/2 of the cut up fruits. Spread 1/2 of the ricotta.
Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
Bake in the preheated oven at 190\u00b0C for about 1 hour 15 minutes, or until toothpick comes out clean.
Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.