Torta di fichi classica

INGREDIENTI

• 600 g fresh figs, washed, stemmed and quartered
• 350 g di farina 00
• 250 g granulated sugar
• 200 g unsalted butter, melted (or 180 g for a lighter version)
• 4 large eggs
• 1 bustina (11 g) di lievito in polvere
• 1 pizzico di sale
• 1 teaspoon vanilla extract, or lemon or orange zest
• Optional: 50 g almond or hazelnut meal for extra tenderness

GRADINI

1. Preheat the oven to 170 °C, fan-assisted. Grease and flour the pan.
2. Whisk the eggs with the sugar and vanilla until pale and fluffy.
3. Fold in the warm melted butter, then add the flour, baking powder, salt and the nut meal if using. Mix just until smooth.
4. Incorporare delicatamente i quarti di fico.
5. Pour into the pan and bake for 45 to 55 minutes. A knife tip should come out clean.
6. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

TENENDOLO

Let it cool completely, wrap it tightly and freeze. Thaw in the fridge the day before, or four to six hours at room temperature.