Gluten Free Italian Fig and custard cake
Immerse yourself in the rich, velvety custard perfectly complemented by the sweet essence of ripe figs!
Italian fig and custard cake, known as "Torta di Fichi e Crema," is a delightful dessert that combines the sweetness of ripe figs with the creaminess of custard and the richness of a cake base.
- 60 g Salted Butter (Melted)
- 1 cup Gluten Free Plain Flour
- 3/4 tsp Baking Powder
- 3 Eggs
- 1 1/4 cup Sugar
- 1/4 cup Mascarpone
- 2 tsp Vanilla Extract
- 1 Zest of Lemon (Grated)
- 6 Fresh Figs (Peeled and Halved)
Preheat oven to 180 degrees and prepare a lined springform cake pan.
Whisk flour and baking powder together in medium bowl.
In a separate medium bowl, whisk eggs and sugar together until well combined and pale. Approx. 1 minute.
In a small bowl whisk together butter, mascarpone and vanilla until well combined and thickened.
Whisk the butter mixture into the egg mixture until just combined. Fold in the flour mixture, then pour batter into cake pan and place in the fridge for 10 minutes to set.
While batter is setting, prepare your figs by carefully removing the skin and breaking in half. Then place your figs over batter and let them sit on the surface. Sprinkle with more sugar on top.
Bake in oven for approx. 50 mins or until golden on top. Remove from oven and let cool for approx. 10 mins. Slide a knife around the edges to loosen and carefully remove from pan. Serve with fresh cream or warm custard.