Ingredients
- 125 g butter
- 100 g sugar
- Zest of 1 lemon
- 3 eggs
- 200 g self-raising flour
- 25 g milk
- 10 g lemon juice
- 6 fresh figs with skin (3 inside, 3 on top, sliced)
- A pinch of salt
Instructions
- Choose ripe but firm figs. Wash them, dry them, and set them aside. Use them with their skin on, although you can peel them if desired. The aroma and flavor are better with the skin on.
- Butter a small 20 cm round springform pan and line the base with parchment paper.
- Preheat the oven to 170°C.
- In a medium bowl, beat the soft butter with an electric mixer on medium speed for 1 minute until fluffy.
- Gradually add the sugar while the mixer is running.
- Beat on medium to high speed for 3-4 minutes until the sugar is dissolved and the mixture resembles a creamy texture.
- Add the eggs one at a time, waiting for each egg to be fully incorporated before adding the next.
- Add the lemon zest and salt.
- Lower the mixer speed to its lowest setting.
- Sift half of the flour into the batter and add the milk and lemon juice.
- Mix with the mixer for a few seconds until the flour is incorporated.
- Sift the remaining flour into the batter and mix on low speed until fully combined.
- Stop the mixer.
- Cut 3 figs into quarters and then halve each piece. Add these pieces to the batter and gently fold them in with a spatula.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Slice the remaining 3 figs and arrange them on top of the cake. Lightly press them into the soft batter with your palm.
- Place the cake on the lower rack and bake for about 1 hour, or until the center is cooked through.
- Check the fig cake by inserting a knife into the center. If the blade comes out clean, the cake is done.
- Let the cake cool in the pan for 15 minutes before carefully removing it and transferring it to a serving plate.
- Serve the fig cake with yogurt or fresh cream cheese. Drizzle with a little honey and sprinkle with cinnamon.
Enjoy!
Source: Argiro Barbarigou
