Fig Cake

A simple but delicious cake recipe:

Prepare the marinade: remove the stem base from each fig. Cut small fruits in half lengthwise, large ones in quarters. Boil the brown sugar with the Marsala and water. Then stir until the sugar is dissolved and the mixture becomes clear. Now gently bubble this until it thickens to a syrupy consistency and turns golden. Remove the frying pan from the plate and place the figs in it, cut side down. Stew for about twenty minutes, then turn and stew for another ten minutes with the lid closed.

Preparation of the flan: Heat the oven to 180 to 190 degrees.

Butter a baking dish (at least 2.5 cm high). Mix the milk and the cream (1) with the sugar. When the sugar grains are completely dissolved, add the eggs, vanilla seeds and flour. Add salt and beat the mixture with a hand mixer until it becomes fluffy. Pour as much quantity into the baking dish until it covers the bottom 5 mm high. Put the baking dish in the stove for five minutes. Pull out on it, put the prepared figs with the cut side up. Pour the remaining batter over and around the fruit. Place in the lower half of the oven and bake for about half an hour.

Five minutes before the end of the cooking time, drizzle the heavy cream (2) over the cake. Check the cooking level with the tip of a knife. At the very end, pour the rest of the Marsala marinade over the cake.

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