Sbriciolata ai fichi - Valle del Crati

A cake ready in less than an hour? This is the recipe you've been looking for!

A fragrant shortcrust pastry shell with a fig and walnut jam filling.

Perfect for breakfast or to accompany coffee at the end of a meal. 


· 200 g 00 flour

· 50 g butter

· 75 g sugar

· 1 egg

· 1 tablespoon baking powder

· 1 pinch of salt

· Cinnamon powder to taste

· 4 walnut kernels

· For filling: 150 g extra fig jam 


In a bowl, mix the flour with the sugar, egg, salt, a pinch of cinnamon, chopped butter and baking powder until a grainy mixture is obtained. Line a round mould 18 cm in diameter with baking paper.

Pour half the crumbs into the mould, compact with your hands and spread a layer of fig jam. Crumble walnut kernels on top of the jam. Bake in a preheated, static oven at 180° for about 30 minutes.

If desired, accompany with some fiordilatte or vanilla ice cream.