Dish: dessert
Difficulty: easy
Portions: 4
Time: 20′ prep. 45′ cottura
INGREDIENTS
Fresh figs: 400g
00 flour: 200g
Sugar: 150g
Eggs: 3
Butter: 100g (at room temperature)
Milk: 100 ml
Storica Nera: 50 ml
Powdered baking powder for cakes: 1 sachet (about 16g)
Lemon zest: grated from 1 lemon (preferably untreated)
Salt: a pinch
Icing sugar: for decoration (optional)
PREPARAZIONE
Step 1
Wash and dry the figs gently. Cut into halves or quarters, then set aside. In a large bowl, beat the softened butter with the sugar until light and fluffy. Add the eggs one at a time, continuing to mix until well incorporated.
Add the grated lemon zest and mix well. Add the flour sifted with the baking powder and a pinch of salt, alternating with the milk and grappa. Mix until the dough is smooth and homogeneous.
Step 2
Preheat the oven to 180°C (static).
Butter and flour a cake mold (preferably 22-24 cm in diameter).
Pour the batter into the mold and level it with a spatula.
Arrange the cut figs on top of the dough, pressing them down lightly.
Step 3
Bake the cake in the preheated oven and bake for about 35 to 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool in the mold for 10 minutes, then transfer to a wire rack to cool completely.
If desired, dust with powdered sugar before serving.