|Fresh figs||To taste|
|Caster sugar||120 g|
|Molino Cosma pastry flour||250 g|
|1/2 sachet baking powder|
|Pinch of salt|
|Icing sugar to decorate|
Wash and peel the figs.
In a large bowl, cream the soft butter with the sugar using an electric mixer.
Add the eggs and milk to the butter cream and continue to work the mixture.
Mix in the sifted flour and baking powder a little at a time, add a pinch of salt and continue to knead until well blended and fluffy.
Line a baking tray with greaseproof paper or butter then give it a dusting of flour, pour in the mixture and level it out by tapping the tin lightly on the work surface.
Place a large number of fresh figs on the surface of the cake and let them sink a little into the mixture.
Place in a preheated oven at 180°C for about 30 minutes, do the toothpick test after 30 minutes to check if it’s cooked inside.
Let it cool down, remove from the cake tin and generously dust with icing sugar.