Ingredients
- 1 egg
- 190 gr all purpose flour
- 120 ml milk
- 110 gr brown sugar
- 100 gr sugar
- 95 gr shortening
- 75 gr california figs (dried)
- 55 gr butter
- 30 gr walnuts (chopped)
- 8 gr cinnamon
- 7 gr baking powder
- 2 gr vanilla
- 1 gr salt
BATTER: Cream shortening, add sugar and vanilla and cream thoroughly. Add beaten egg and mix thoroughly. Sift dry ingredients, and add alternately with milk. Spread half the batter in greased 20 cm cake pan. Cover with fig filling and add remaining batter. BAke 45 minutes at 180ºC . FILLING: Rinse figs with hot water, then chop fine. Blend with remaining ingredients for coffee-cake filling.