Light crumbled of figs

Inserted by Rosa Rizzo the

Ingredients for a 22 cm pan

1 egg and 1 yolk

100 g granulated sugar

80 g seed oil

250 g Mix for tarts and biscuits Molino Marello

For the filling

200 g of figs of figs to be cut into slices

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


Preheat the oven at 180 degrees in ventilated mode. In a bowl, prepare the pastry by working first with a fork and then by hand, eggs, sugar, oil and flour. Line a 22 cm mold with parchment paper. Handmade ¾ of the shortcrust pastry, taking a little dough at a time and adding the pieces on the bottom. Spread the jam and then place the figs over, cutting them into slices. Cover the stuffing with the remaining crumbled pastry and finely with flake almonds. Put in the oven at 180 degrees for about 30 minutes, until you see the surface brown. Remove the cake from the only cold mold. Sprinkle with icing sugar before serving.

Tip: In the hot season, keep this cake in the refrigerator.

Recipe by Monica Bellin for Mulino Marello
Instagram: Monica_bellin_