Soft fig cake

Sep 16, 2019

INGREDIENTS

Beat 100 g of sugar with 4 egg yolks and the butter cut into cubes (with a whisk or a stand mixer).
Separately, beat the egg whites and add 100 g of sugar when they start to swell (not too firm this time).
Using a spatula, incorporate the egg whites into the mixture.
Add the sifted flour and yeast and finally the grated lemon zest.
Grease a baking tray or line it with baking paper (low 30 x 40 tray)
Pour the mixture into the pan.
Wash the figs and cut them in half; if they have thick skin, peel them, otherwise you can leave it.
Place them with the cut side facing upwards on top of the mixture.
Bake in a preheated oven at 170° for about 20 minutes (check with a toothpick!).
Sprinkle with icing sugar once cooled.