Recipe: Albarola fig cake
- ½ kg flour 00
- 150 gr butter
- 150 gr sugar
- 2 eggs
- one measure of yeast
- a pinch of salt
- juice of two lemons
- 20 fresh figs, white, green or red varieties (or other) - 3 early figs (fioroni)
- armelline (the edible seeds of apricots) or bitter almonds
Amalgamate the ingredients energetically (except the figs and bitter almonds) until you have a soft homogeneous dough. Leave it to rest in a cool place for an hour and then roll it out with a rolling pin.
Crumble the bitter almonds (or crush the armelline) into the bottom of a round baking dish and line it with the dough. Slice the white, red and green figs and place the slices in circles.
Complete with the large early figs (fioroni) cut and squeezed. Bake in the oven for 40 min at 200° C until the flesh of of the figs is reddish but the fruit has not dried out.