Fig cupcakes with pecorino and cherries

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Semola flour for Fresh Pasta400g
butter, softened at room temperature50g
saltas needed

Ingredients for the filling/topping

50g Molino Soncini Cesare Pasta Line Semola flour for Fresh Pasta, 300g pecorino cheese, 150g ricotta, 150g dry figs (cut into small pieces), 140g sugar, 30g cherries (chopped), 3 eggs, 1 sachet saffron, 1 lemon, salt


Mix your flour on a work surface together with the butter, a little warm water and the salt, until you have a soft and elastic dough. Leave to rest in the fridge wrapped in cling-film for 20 minutes. While it rests, grate the pecorino and lemon peel, and place in a pot along with the ricotta, eggs, sugar, saffron and semola flour. Work it all together with a wooden spoon until you have a homogenous mixture. Taste for salt. Roll your dough out with a rolling pin, and using a cake mould, stamp out 8 cupcakes. Dress each with some of the pecorino and egg mix. Now add a quantity of the nuts and cherries to the surface of each, and bake for 15-20 minutes at 160°C. Leave to cool before serving: a little honey is an excellent addition once cooked.


Leave a comment


Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.