Festive Fig Cake
- For the batter
- 500 grams
Pastry flour (Type 405)
- 200 grams
- 250 grams
- 1 pinch
- 3 teaspoons
- 250 milliliters
- For the icing
- 4 tablespoons
- 4 teaspoons
Preheat the oven to 160°C (approximately 320°F).
For the batter, whip the butter with the sugar and the salt light and airy. Add the eggs one at a time and mix for another 3 to 4 minutes. Mix the flour and baking powder then mix in the milk. Stir gradually into the egg cream. Pour the batter into a greased springform pan and bake until golden brown, about 50 minutes. Unmold the cake and let cool.
Soak the raisins in 2-3 tablespoons of rum. Peel the apples, cut in half, remove seeds and cut into small cubes. Simmer the apple cubes, 50 ml (approximately 1/4 cup) water and sugar covered for about 5-6 minutes over medium heat. Drain the apples well and let cool.
Slice the cake in half crosswise. Peel the figs and dice the flesh. Whip the cream until stiff and fold in the apples.
Evenly spread the whipped cream on the base of the cake. Sprinkle with figs and drained raisins. Cover with the cake top and press down gently.
For the icing, combine the powdered sugar with the lemon juice. Spread a thick layer on the cake surface. Place the cakes in a cool place and allow the glaze to dry well before serving.