INGREDIENTS
- 600 g fresh figs, washed, stemmed and quartered
- 350 g all-purpose flour
- 250 g granulated sugar
- 200 g unsalted butter, melted (or 180 g for a lighter version)
- 4 large eggs
- 1 packet (11 g) baking powder
- 1 pinch of salt
- 1 teaspoon vanilla extract, or lemon or orange zest
- Optional: 50 g almond or hazelnut meal for extra tenderness
STEPS
- Preheat the oven to 170 °C, fan-assisted. Grease and flour the pan.
- Whisk the eggs with the sugar and vanilla until pale and fluffy.
- Fold in the warm melted butter, then add the flour, baking powder, salt and the nut meal if using. Mix just until smooth.
- Gently fold in the fig quarters.
- Pour into the pan and bake for 45 to 55 minutes. A knife tip should come out clean.
- Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
KEEPING IT
Let it cool completely, wrap it tightly and freeze. Thaw in the fridge the day before, or four to six hours at room temperature.
