Egyptian Fig Cake

ingredients

Dough ingredients

110 gall-purpose flour
50 gvegan butter
1 tbsp.almond milk
1 tbsp.sugar
1 pinchsalt

Vanilla pudding

230 mlalmond milk
0.5 tbsp.cornstarch
40 gsugar
1 pinchsalt
vanilla pods

Filling ingredients

2-3 fresh figs
30 gvegan butter
40 gsugar
50 galmonds ground
20 gall-purpose flour
1 pinchsalt

instructions

  1. 1Put the ingredients for the dough into a bowl and mix well until a smooth dough forms. Refrigerate for 30 minutes.
  2. 2Mix 5 tablespoons of the almond milk with 2-3 tablespoons of sugar and the cornstarch until smooth.
  3. 3Pour the rest of the milk and the sugar into a pot and bring to the boil.
  4. 4Carefully cut open the vanilla pods and scrape the seeds into the boiling milk.
  5. 5Now stir in the milk-cornstarch mixture. Stir continuously as you bring everything to the boil.
  6. 6Transfer the pudding into a bowl, cover directly with cling film and allow to cool.
  7. 7Preheat the oven to 200 degrees.
  8. 8Grease a springform pan (ca. 20 cm) and dust it lightly with flour.
  9. 9Roll 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.
  10. 10Take the pudding which has now cooled and mix it with the soft butter into a cream.
  11. 11Now add the sugar and blend the mixture together again until it becomes a smooth cream.
  12. 12Mix in the flour, ground almonds and salt, and mix until a smooth batter forms.
  13. 13Pour the batter onto the base and spread out evenly.
  14. 14Cut the figs into eighths and place on top of the filling.
  15. 15Bake the cake for about 45 minutes. Allow it to cool for at least 1 hour before slicing.

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