Fig cake
Ingredients:
120 g butter
2/3 cup brown sugar
3 eggs
5-6 tablespoons of yogurt
3 tablespoons honey
1 tablespoon whiskey
1/3 grated Tonka bean
1 teaspoon grated Mahleb
1 cup flour
1 cup spelt flour (or other)
1 teaspoon baking powder
600 g ripe figs
5 g butter
2 tablespoons whiskey
2 tablespoons muscovado (or brown sugar)
Fine semolina
Preparation:
Wash and dry the figs, slice them crosswise. Stew for 1-2 minutes with the whiskey, butter and muscovado. Then, drain the juice and let the figs cool slightly. Reserve the syrup obtained for the presentation.
In a bowl, cream the butter and sugar. Whisk in the eggs one by one. Stir well after each one, until the butter and sugar absorb it completely. Do the same with the yogurt, spices, honey and whiskey. Eventually, add the sifted flour and baking powder.
Grease a rectangular cake tin and line with parchment paper. Pour half of the batter in and smooth well. Dip half of the fig wheels in the semolina (only the lower part) to absorb excess moisture. Then place on the dough. Sprinkle lightly with semolina should the figs seem too juicy. Pour the rest of the dough and cover again with figs dipped in semolina.
Bake the fig cake in the oven at 180°C until a wooden stick comes out clean. Let cool (best on a grid) before cutting. Serve with the reserved fig syrup.
