Fig & Walnut Torta

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free and adds nuttiness.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

Soften 1 stick of butter and 2 8-ounce blocks of cream cheese to room temperature.

Cut the butter into thirds for easier whipping.

Add 1/4 cup of sour cream to the cream cheese and butter mixture.

Use a hand mixer to whip the mixture until smooth and creamy.

Take about half of the whipped mixture and spread it into a sprayed springform pan, smoothing it out to avoid air bubbles.

Add fig jam in the center of the mixture in the pan and tilt it slightly to spread it out.

Top with the remaining whipped mixture, smoothing it out again.

Wrap the springform pan with plastic wrap and place it in the freezer.

To unmold, run a knife around the edges and gently remove the outer ring of the springform pan.

Serve the torta topped with walnuts and with crackers on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens