A Mediterranean Diet focuses on ingredients that are as close as possible to their natural state.
You will need :
2 1/2 cups self raising flour, sieved
1 cup brown sugar or stevia
1/2 cup melted butter
3 eggs, beaten
1/2 cup mashed ricotta
1 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
Juice of one lemon topped with strained tea to make one cup
Few drops vanilla
Grated zest of lemon
150g figs soaked in tea made out of two fruit teabags
100g walnuts, roughly chopped
Extra walnuts and figs to decorate the surface
Make a concentrated cup of tea using 2 tea bags. Soak the figs overnight.
Drain the figs and keep the tea aside.
Mix the sifted flour, sugar, ricotta, mixed spice, vanilla and lemon zest together in a large bowl. Stir until the mixture looks consistent but do not rub the ricotta in.
Add the beaten eggs. Stir.
Chop the figs and walnuts. Add to the mixture.
Measure the lemon juice and top up with the tea to make up 1 cup.
Melt the butter. Remove from heat. Stir in the lemon juice and tea mix. Mix. Add the bicarbonate of soda.
Pour the batter into a greased cake tin. Arrange sliced figs and walnuts on the top.
Bake at 160C for 40 minutes. Remove from oven and allow the cake to cool before removing from the tin.
I use self raising flour by St Georges Brand, ricotta by Zappala, fresh fruit by Big Fresh, dried fruit and nuts by Good Earth, vanilla by Foster Clark, brown sugar and stevia by Tate & Lyle