Tenute Rubino > Articles > Cookbook > Candied figs and almonds cake

(from the book "PUGLIA Ricette, Ristoranti, Vini" – editore NEXT s.a.s. Via Rosmini, 21 – Brindisi – tel. 347.0677327 – www.nextbook.it)

Candied figs and almonds cake

Difficulty - Medium
Preparation - 90 min
Cooking - 15 min
Cost - Low

ingredients for 4 servings

FOR THE SHORT PASTRY BASE
150 g of 00 flour
75 g of icing sugar
75 g of butter - 1 egg yolk
FOR THE FRANGIPANE CREAM
50 g of soft butter
50 g of sugar
1 whole egg
50 g of almond flour
25 g of 00 flour
candied fig jam
almonds

Prepare the short pastry by mixing all the ingredients. Allow to rest for 45 minutes in the fridge.
Flatten with a rolling pin and place it in a cake pan. Bake for 20 minutes in the oven at 150°.
Spread the fig jam (or other seasonal jam) on the short pastry base. Prepare the frangipane cream by mixing the sugar and the soft butter, add the egg and then the two types of flour (previously mixed
together). Bake for 15 minutes at 150°. Cover the short pastry and the jam with the frangipane cream and add some almonds and icing sugar to decorate. If you prefer, you can use chocolate instead of the icing sugar.

GIUDAMINO
Via de Florenzia, 62 Mesagne (Brindisi)
tel. +39.0831.738653 / +39.348.0585210 / +39.329.6605271
giudamino@libero.it