Ingredients for a 22cm baking pan

1 egg and 1 yolk

100 g granulated sugar

80 g seed oil

250 g Mulino Marello mix for tarts and biscuits

For the filling

200 g of fig jam Figs to be cut into slices

Processing time: 10 minutes of preparation 25, 30 minutes of cooking

Procedure

Preheat the oven to 180 degrees in fan mode. In a bowl, prepare the pastry by working first with a fork and then by hand, eggs, sugar, oil and flour. Line a 22cm mold with baking paper. Roll out ¾ of the shortcrust pastry by hand, taking a little dough at a time and joining the pieces on the bottom. Spread the jam and then place the figs on top, cutting them into slices. Cover the filling with the remaining crumbled pastry and finish with flaked almonds. Place in the oven at 180 degrees for about 30 minutes, until you see the surface brown. Remove the cake from the mold only when it is cold. Sprinkle with icing sugar before serving.

Tip: in hot weather, keep this cake in the refrigerator.