Welcome to Tort(e) Tuesdays, jurors! Each month on the first Tuesday, I will feature a “Tort(e)” I call it a Tort(e) because it has multiple meanings: (1) a Tort is a “wrongful act . . . that results in injury to another person, property, reputation or the like.” and (2) a Torte, with an “e” is “a rich cake, especially one containing little or no flour.” And this month we are doing a Honey Fig Ricotta Torte!
This Honey Fig Ricotta Torte is beyond stunning. I was so nervous about all of it coming together because, truth be told, I made this torte, photographed it, edited the photos and wrote this post all the day before the post went live. As I mentioned before, work has been absolute insanity. I mean…like another level. Not to mention, there is that thing that I #vagueposted about last week, that I can’t wait to tell you mid-October (I promise I will tell you I just don’t want to jinx things!). Needless to say, I was very nervous. I have high standards for what I put on this blog, so there was a definite chance I was going to have to miss #tortetuesday if this recipe didn’t turn out as perfectly as I wanted/expected it to.
Luckily, and since I did quite a bit of research on cheesecakes, it turned out fabulous! The sides were a little browner than I would have liked, but I wanted to make sure the center was truly set before taking it out of the oven. So, I’ll take a little golden brown over a smushy center. It may not be the prettiest, but it’s tasty as heck!
Normally, I cook big recipes on the weekends… really, I bake on weekends if I’m baking. I just don’t have time during the week normally to do any big baking projects. This weekend, however, I couldn’t bake because I was gone all weekend at the most fantastic conference! I can’t wait to tell you all about Mixed Conference later this week! So basically, I procrastinated until the weekend before, then couldn’t even use the weekend, so I was stuck making #tortetuesday happen on Monday. So nerve-racking! Luckily it all came together and everything was absolutely delicious.
Figs, honey, and ricotta all remind me of my time living in Rome. My host mom taught me my favorite snack of ricotta on good crusty bread with a drizzle of honey. It’s still one of my favorites to this day. I remember my first day at my host mom’s house…she gave my parents and I fresh figs and prosciutto and it was my first time ever tasting them.
I fell in love and have been in love ever since! I’m always on the hunt for fresh figs and they can be quite hard to find. I hoped finding them would be slightly easier right now because they were in season, and I was right! I found some at The Fresh Market and they were wonderful! Eating them raw while I made this torte was such a treat. Figs for all!
- 4 ounces amaretti cookies/biscotti, crushed
- 5 TBSPs melted butter
- 4 eggs
- 1 cup sugar
- 1½ tsp. vanilla extract
- 1 TBSP lemon juice
- 1 tsp lemon zest
- 24 ounces whole milk ricotta
- a few figs, sliced in half
- drizzle of honey
- Preheat oven to 350.
- Combine ingredients in a bowl and spread on a prepared pan (prepared meaning, buttered and covered with parchment paper).
- Bake at 350 for 10 minutes.
- Preheat oven to 375.
- Beat eggs for a few minutes until they are fluffy and light.
- Gradually add sugar, vanilla extract, lemon and zest.
- Add ricotta and beat well until no lumps are visible.
- Bake at 350 for 40-45 minutes, using a toothpick to see if it's done (toothpick should come out clean).
- Place in freezer for 10 minutes before chilling in refrigerator. Let cool in refrigerator for a few hours before serving. Top with fresh figs and honey.