American fig cake with fresh figs

Ingredients for 1 servings:

• 55 g butter, soft
• 200 g white sugar
• 1 egg(s)
• 250 g flour
• ½ tsp salt
• 2 tsp baking powder
• 235 ml condensed milk
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 165 g fresh fig(s), chopped
• 55 g brown sugar
• 60 ml water
• 330 g fig(s), fresh, chopped
• 1 tbsp lemon juice

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Fresh Fig Cake

Preheat oven to 175 degrees C (bottom heat if possible, otherwise top/bottom heat). Lightly grease two 23 cm springform pans. In a bowl, combine flour, salt, and baking powder. In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and mix well. Add the flour mixture alternately with the condensed milk, continuing to beat. Fold in the vanilla and almond extract and chopped figs with a spoon. Pour equal amounts of batter into the springform pans. Place the pans in the oven and bake the cakes for 30 minutes. Test with a skewer. If a skewer inserted into the center of the cake comes out clean, the cake is done. While the cakes are in the oven, prepare the filling. In a saucepan, combine the figs, brown sugar, water, and lemon juice. Bring the mixture to a boil on the stove. Then reduce the heat and simmer gently for 20 minutes; it should thicken. Remove the cakes from the oven and let them cool completely in the pan. Then loosen the sides of the springform pans and place one cake on a plate. Spread with half of the filling. Place the other cake on top and spread the remaining half of the fig filling. Slice the cake and serve.