Ingredients 125 gr butter 100 gr sugar Zest of one lemon 3 eggs 200 gr self-rising flour 25 gr milk 10 gr lemon juice 6 fresh figs with their skins on (3 folded in, 3 sliced for the top) 1 pinch salt Equipment Baking pan Hand mixer TAGS CAKES FIG Ingredients 125 gr butter 100 gr sugar Zest of one lemon 3 eggs 200 gr self-rising flour 25 gr milk 10 gr lemon juice 6 fresh figs with their skins on (3 folded in, 3 sliced for the top) 1 pinch salt Video Instructions Choose ripe, firm figs. First wash them, dry them, and set them aside. We use them with their skins on. Butter a small 20 cm (8-inch) ring pan with a removable base and line the base with non-stick paper. Preheat the oven to 170°C (340°F, conventional setting) and bake the cake on the lowest rack. Put the soft butter in a medium bowl and beat with a hand mixer on medium speed for 1 minute, until fluffy. With the mixer running, add the sugar gradually. Beat on medium to high speed for 3-4 minutes, until the sugar dissolves into the butter and the whole mixture looks like a cream. Add the eggs one at a time. Each time you add an egg, wait until it is fully absorbed before adding the next. Add the zest and the salt. Lower the mixer to its lowest speed. Sift half the flour into the cake batter and add the milk with the lemon juice. Beat with the mixer for a few seconds, until the flour is incorporated into the mixture. Add the remaining flour, sifting it into the cake. With the mixer on low speed, beat for a few more seconds, until the flour is fully incorporated. Then stop the mixer. Cut the 3 figs into quarters and each piece in half. I use the figs with their skins on. You can remove the skin if you like, but the aroma and flavor will be better with it. Add the fresh fig pieces to the cake and fold the mixture in with a spatula. Pour the batter into the prepared buttered pan. Smooth the surface with a spatula. Cut the remaining 3 figs into slices and rest them on the surface of the cake. Gently press with your hand so they sink into the cake mixture. Place the fig cake on the lower rack and bake in a well-preheated oven at 170°C (340°F), conventional setting, for about 1 hour, until the center is set. Check that the cake is properly baked by inserting the blade of a knife into its center. If the blade comes out clean, with no batter residue, the cake is ready. Let the fig cake rest for 15 minutes in the pan to cool. Unmold it carefully and place it on a platter. Serve with yogurt or fresh cream cheese. Tips The fig cake keeps, covered, at room temperature for 3 days. The cake keeps, covered, in the freezer, once completely cooled, for up to 3 months. To thaw, leave it covered in the refrigerator overnight. TAGS CAKES FIG
