Torta di fichi (fig tart)

Torta di fichi (fig tart)

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 170 g raisins
  • 1 cup Disaronno almond liqueur
  • 225 g butter
  • 250 g caster sugar
  • 4 free-range eggs
  • 470 g cake flour , sifted
  • 2 t baking powder
  • 8, ripe figs quartered
  • 50 g slivered almonds
  • 50 g pine nuts

Cooking Instructions

Preheat the oven to 190°C and grease a 23 cm cake tin. Soak the raisins in the almond liqueur for 30 minutes.

Beat the butter and sugar until pale and creamy. Add the eggs 1 at a time and mix well. Fold in the  our and baking powder. Drain the raisins and reserve the liquid.

Gently fold the raisins and figs into the batter, then pour into the tin. Sprinkle with the nuts.

Bake for 1 hour, or until a skewer inserted comes out clean. Remove from the oven and cool.

Cook’s note: Fold the raisin soaking liquid into mascarpone and serve with the cake. This cake is naturally dry.


Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes


  • default
    Vanessa Bunn
    April 10, 2018

    This cake tastes like heaven. Stunning easy recipe