Ingredients
- Spelt Flour Ruggeri Flour 200 g
- Butter 100 g
- Semi-skimmed milk 45 ml
- Eggs 2
- Sugar 100 g
- Yeast for Cakes 10 g
Preparation
To prepare the fig cake, start with the dough: beat the butter at room temperature with the sugar until you obtain a light and frothy mixture. Beat the eggs and add them to the whipped mixture until they are well incorporated.
Then add the powders: the Farro Spelta flour and the yeast, a spoonful at a time. When the powders are well incorporated, add the milk at room temperature. Work the dough again until the milk is absorbed.
At this point, pour the mixture into a silicone heart-shaped mold. Using a spatula, distribute and level the mixture evenly in the pan.
Now you can move on to the figs: peel 5 or 6, remove the final part, then obtain slices that are not too thick. Take the mold and start arranging the fig slices; I also added a little white sugar on top, since I don't have brown sugar at home. Then bake for 30/35 minutes at 170° in a fan oven
