Italian Fig Cake

End of  June, as we enter July,  figs are in full season here. Although I have never been quite a fan of dried figs, fresh figs are a little better and I was curious how they would taste like baked in a cake.  So here we go…!

150 g of butter softened (or 100 g of light vegetable oil)
4 large eggs room temp
120 g sugar
a pinch  of salt
1 grated lemon peel
250g plain flour
1 tsp of baking powder
50 g milk
350g fresh figs

Preheat the oven to 180 degrees C. Grease and line  a round baking tin with baking paper.

If using butter, cream the butter with the sugar until light and fluffy. Then add in the eggs and whisk it for another 2 mins before adding the lemon peel.

* If using oil, beat the eggs, sugar and salt together until thick and creamy about 5 mins on high speed – afterwhich then blend in the oil and continue whisking for 2 mins. Add the grated lemon peel.

Sieve the dry ingredients and add in 2 portions alternately with the milk, into the egg/butter mixture folding well.  Pour the batter into the prepared tin.  Add the fresh figs that have been peeled, sliced on the top of the batter. Bake the cake for about 40mins or until the skewer when inserted comes out clean.
fig cake