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Deborah

Deborah Dana
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Recipe of Fig and Raspberry Cake
Deborah Dana
Deborah

Deborah Dana
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Recipe of Fig and Raspberry Cake
Recipe

Fig and Raspberry Cake

1 h 40 min
Easy
22
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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.
Learn more about Deborah Dana

Ingredients

10 servings
  • 1 1/2 cups of sugar
  • 3 pieces of egg
  • 1 stick of unsalted butter melted
  • 3 pieces of green lemon its zest and juice of 1 only
  • 1 1/2 cups of flour
  • 2 cups of raspberry
  • 8 pieces of FIG cut in 8s.
  • powder 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.

    PRESENTATION

    Sprinkle with icing sugar just before serving.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    278
    kcal
    14%
    Carbohydrates
    70.5
    g
    23%
    Proteins
    5.5
    g
    11%
    Lipids
    1.3
    g
    1.9%
    Fiber
    7.2
    g
    14%
    Sugar
    39.9
    g
    44%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (1)
    Clau Hernández
    09/08/2016 21:06:24
    A través de iOS Quedo muy rico yo cambie el azúcar por stevia y la harina por harina integral

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