Deborah Dana

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Deborah Dana

Fig and Raspberry Cake

Name: Fig and Raspberry Cake
Prep time: 100 min
Cook time: 100 min
Yield: 10
Cuisine: Internacional
Ingredients: 1 1/2 cups sugar; 3 eggs; 1 stick unsalted butter, melted; 3 lemons, its zest and juice of 1 only; 1 1/2 cups flour; 2 cups raspberry; 8 figs, cut in 8s.; powdered sugar

1h 40 mins

Low

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Deborah Dana

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This rich cake has very little ingredients and is delicious. If you can not find figs, you can do it with raspberries and blackberries.

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Ingredients

10 portions

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1 1/2 cups sugar
3 eggs
1 stick unsalted butter, melted
3 lemons, its zest and juice of 1 only
1 1/2 cups flour
2 cups raspberry
8 figs, cut in 8s.
powdered sugar

Preparation

Preheat the oven to 180 degrees centigrade.

Grease a circular mold of 20 cm to make cake and flour a little so that the cake does not stick.

In a deep bowl whisk the sugar and eggs until they are fluffy, 2 minutes. Add butter and lemon zest and continue whisking. Add the flour, the lemon juice and finish beating.

Pour the dough into the mold for the cake and carefully place the raspberries and figs on it, press slowly.

Bake the cake at the bottom of your oven for 40 minutes, then raise it to the top and bake for 35 more minutes. Place a toothpick to check that it is ready.

Place the cake on a rack so that it cools and with a knife release the sides of the mold and remove.