Italian Almond & Ricotta Wood Fired Cake

You’ll need

  • 300gr self raising flour
  • 100gr butter
  • 150gr caster sugar
  • 1 egg
    • Outline Skewers Sketch


  • 1 tub ricotta cheese
  • 75gr caster sugar
  • 50gr ground almonds
  • A little vanilla essence


  1. Fire up your Amigo wood fired oven to its maximum temperature (approx 550c) and allow to cool to around 160-180°C. Alternatively if you have cooked a roast use the falling heat from your oven.
  2. Mix together flour, sugar, egg and butter (I melt the butter first and allow it to cool slightly) until combined and a crumbly consistency.
  3. Next, add the ‘filling’ ingredients into a bowl and blend with a spoon.
  4. Butter a round baking tin and add 3/4 of the dough mixture (reserving some for the topping). Push the mixture down covering base and approx 2 cms up the sides. Now add your filling, spreading it carefully over the base. Finally cover the crumble dough mixture over the filling.
  5. Place in your wood fired oven to bake for approx 25 / 30  minutes until the top is nice and golden.
  6. Once fully cooled,  slice and serve with a little whipped cream – delicious!