Fig and Raspberry Cake
Deborah Dana
This delicious cake requires very few ingredients and is delightful. If you can't find figs, you can make it with raspberries and blackberries.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 stick unsalted butter , melted
  • 3 lemons, its zest and juice of just 1
  • 1 1/2 cups flour
  • 2 cups raspberries
  • 8 figs, cut into 8s.
  • powdered sugar
Preparation
1h 40 mins
0 mins
Low
  • Preheat the oven to 180 degrees Celsius.
  • Grease a 20 cm round cake pan and lightly flour it to prevent the cake from sticking.
  • In a deep bowl, beat the sugar and eggs with an electric mixer until fluffy, about 2 minutes. Add the butter and lemon zest and continue mixing. Add the flour, lemon juice, and finish mixing.
  • Pour the batter into the cake pan and carefully place the raspberries and figs on top, pressing down gently.
  • Bake the cake on the bottom rack of your oven for 40 minutes, then move it to the top and bake for another 35 minutes. Insert a toothpick to check if it’s done.
  • Place the cake on a cooling rack and use a knife to loosen the sides of the pan and remove it.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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