Fig cake recipe
Fig Cake recipe
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|2 tsp||baking powder|
|250 ml||evaporated milk|
|1 tsp||vanilla extract|
|150 g||figs, chopped|
|For the Filling:|
|50 g||brown sugar|
|300 g||figs, chopped|
|1 tbsp||lemon juice|
Preheat oven to 175°C. Grease two cake pans.
Sift together flour, salt and baking powder in a medium bow. Mix and set aside.
In a large mixing bowl, combine butter with the sugar and beat until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla extracts and chopped figs.
Divide into two prepared 8 inch round cake pans and bake for 30 minutes.
For the filling, combine figs, brown sugar, water and lemon juice in a saucepan and bring to a boil. Reduce heat and cook until thickened, about 20 minutes.
Remove baked cake layers from the cake pans (when cooled) and spread filling on top of one layer, then place second on top and spread the remaining filling mixture on top.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Fig cake recipe
Recipe type: xarchivex
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