Italian Ricotta Cake

1 1/3 cups Angas Park Fruit Medley

1/2 cup Angas Park Soft & Juicy Figs, chopped

1/4 cup brandy

2 cups plain flour

1 1/2 cups self-raising flour

250g chilled butter, cut into small pieces

1 cup almond meal

3/4 cup firmly packed brown sugar

1 egg

2 teaspoons vanilla essence

750g fresh full-cream ricotta cheese

1 cup caster sugar

2 tablespoons finely grated lemon rind

1/2 cup flaked almonds, lightly toasted, then coarsely chopped

1 tablespoon icing sugar, to serve

Combine fruit medley, figs and brandy in a medium bowl and set aside, stirring occasionally.
Preheat oven to 170ºC. Grease a 22cm springform pan, line base and sides with non-stick baking paper.
Sift flours into a large bowl, use fingers to rub butter into flour until mixture resembles breadcrumbs. Stir in almond meal and brown sugar. Whisk egg and vanilla together and add to flour mixture, use hands to combine (mixture will be crumbly). Press half into prepared pan.
Using electric mixer at medium speed, beat ricotta and sugar 1 minute. Stir in lemon rind, flaked almonds and fruit mixture. Spoon evenly into pan, sprinkle with remaining flour mixture, keeping in crumble form. Bake for 1 hour or until golden brown. Allow to cool in pan. Remove from pan and store in refrigerator. Dust liberally with icing sugar before serving.