- 예열 및 준비
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- 양념 및 조절
In a medium bowl, sift together flour, salt and baking powder. Set aside.
- 재료 섞기
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- 예열 및 준비
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- 재료 섞기
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
- 칼로리:379 칼로리%18%
- 단백질:7.0 g%14%
- 탄수화물:72.0 g%24%
- 지방:7.0 g%14%
- 설탕:46.0 g%46%
- 소금:0.9 g%13%
- 에너지:1586 kJ%26%
Fresh Fig Cake is a delicious and satisfying dish, Featuring white sugar, egg and all, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
