Egyptian Fig Cake
By 
| Cook Time | 1.30 hour |
| Servings |
peoples
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Ingredients
Dough ingredients
- 110 g all-purpose flour
- 50 g vegan butter
- 1 tbsp almond milk
- 1 tbsp sugar
- 1 pinch salt
Vanilla Pudding
- 230 ml almond milk
- 0.5 tbsp cornstarch
- 40 g sugar
- 1 pinch salt
- 2 vanilla pods
Filling ingredients
- 2-3 fresh figs
- 30 g vegan butter
- 40 g sugar
- 50 g almond ground
- 20 g all-purpose flour
- 1 pinch salt
Ingredients
Dough ingredients
Vanilla Pudding
Filling ingredients
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Instructions
- Put the ingredients for the dough into a bowl and mix well until a smooth dough forms. Refrigerate for 30 minutes.
- Mix 5 tablespoons of the almond milk with 2-3 tablespoons of sugar and the cornstarch until smooth.
- Pour the rest of the milk and the sugar into a pot and bring to the boil.
- Carefully cut open the vanilla pods and scrape the seeds into the boiling milk.
- Now stir in the milk-cornstarch mixture. Stir continuously as you bring everything to the boil.
- Transfer the pudding into a bowl, cover directly with cling film and allow it to cool.
- Preheat the oven to 200 degrees.
- Grease a springform pan (ca. 20 cm) and dust it lightly with flour.
- Roll the dough out onto a lightly floured work surface. Press it into the springform baking tin, ensuring the dough is 1cm high around the edges.
- Take the pudding which has now cooled and mix it with the soft butter into a cream.
- Now add the sugar and blend the mixture together again until it becomes a smooth cream.
- Mix in the flour, ground almonds and salt, and mix until a smooth batter forms.
- Pour the batter onto the base and spread out evenly.
- Cut the figs into eighths and place on top of the filling.
- Bake the cake for about 45 minutes. Allow it to cool for at least 1 hour before slicing.
