This rich cake has very little ingredients and is delicious. If you can not find figs, you can do it with raspberries and blackberries.
Learn more about Deborah Dana
Ingredients10 portions
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.
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