Pan Cake with Caramelized Figs

Preparation

1. STEP 1 OF 6

   Beat the egg with the sugar until frothy, then add the oil and milk. Also add the flour with the baking powder, sifting them. (Always use the electric whisk). Pan diameter 18/22cm)

2. STEP 2 OF 6

   Place a piece of parchment paper (crumple it and then make it adhere well to the pan), sprinkle the remaining 20 g of sugar on top, and place the figs cut in half face down, covering the entire surface (diameter 18/22cm)

3. STEP 3 OF 6

   Pour the batter over the figs, filling every gap, and place on the heat. Cook over medium-low heat for about 15/20 minutes with the lid on

4. STEP 4 OF 6

   Remove the lid and place another piece of parchment paper on top of the cake, place the lid back on, and flip it (use an oven mitt to avoid burning yourself)

5. STEP 5 OF 6

   Cook the other side of the cake for another 15 minutes over low heat, still with the lid on. Remove from the cake pan and slide off the parchment paper

6. STEP 6 OF 6

   You can serve it warm with walnuts or hazelnuts on top or cold

General Information

Analysis

Macronutrients (100 gr)