- Preheating and Prep
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- Seasoning and Adjusting
In a medium bowl, sift together flour, salt and baking powder. Set aside.
- Mixing the Ingredients
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.
- Preheating and Prep
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.
- Mixing the Ingredients
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.
- Calories:379 kcal%18%
- Protein:7.0 g%14%
- Carbohydrates:72.0 g%24%
- Fat:7.0 g%14%
- Sugar:46.0 g%46%
- Salt:0.9 g%13%
- Energy: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.
