Torta soffice al fico nero di Sicilia

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 280 g type 0 sweet flour
- 3 eggs
- 70 g sunflower seed oil
- 70 g vegetable milk
- 1 sachet of baking powder
- 1 pinch of ground cinnamon
- 250 g figs
- icing sugar to taste
- 1 pack of Sicilian black fig jam
- 100 g sugar

  • Cooking time

    35

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

    Preparation

    - Break the eggs into a large bowl and add the granulated sugar.
    - Using an electric whisk, beat the eggs and sugar together for about 5-7 minutes, until the mixture is light, fluffy, and fluffy. This step is essential for incorporating air and ensuring a fluffy cake despite the lack of butter.
    - Pour the seed oil into the egg and sugar mixture, continuing to mix at medium speed.
    - Add the cinnamon.
    - Sift the flour together with the yeast and add it to the mixture.
    - Mix gently with a spatula or hand whisk.
    - Gently wash the fresh figs and cut them into pieces after removing the peel.
    - Leave 2 aside, they will be used to decorate the cake.
    - Add the figs to the mixture and mix everything together.
    - Pour into a 20 cm diameter baking pan lined with baking paper.
    - Decorate it with the two remaining figs cut into wedges and with generous spoonfuls of Sicilian black fig jam.
    - Bake at 180 degrees for about 35 minutes, always do the toothpick test before removing from the oven.
    - If you notice that the cake is darkening too much on the surface, lower the temperature to 170 degrees for the last few minutes.
    Once cooked, remove from the oven and let cool. Dust generously with powdered sugar and serve.

    Suggestions

    If the cake is to be consumed within 1-2 days, it can be left at room temperature, preferably under a glass dome or wrapped in plastic wrap to prevent it from drying out. It's important that the cake is completely cooled before covering it, otherwise the residual heat could create moisture and cause it to mold. Store in a cool, dry place, away from heat sources or direct light.
    If you want to keep the cake longer (up to 4-5 days), you can refrigerate it. Before storing, cover it tightly with plastic wrap or place it in an airtight container to prevent it from absorbing odors from other foods in the refrigerator.

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