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1
Rinse the figs and cut into 6 equal pieces; they taste better when they are cut thickly.
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2
Whisk the butter, stir in the sugar, then add the egg yolks and mix until evenly combined.
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3
Sift in the flour and combine it with a rubber spatula (mix it almost to paste-like consistency).
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4
Whip the egg whites into a meringue in a separate bowl.
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5
Fold half of the meringue and into the Step 2 batter.
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6
Add the rest of the meringue and gently fold it in.
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7
Pour the batter into the cake mold, flatten the surface and arrange the figs on top.
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8
It's best to place as many figs as possible.
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9
Bake it in the oven at 180C for 30 minutes or until golden brown.
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10
You can see from this angle that the figs are cut rather thickly.
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11
This cake is typically made with apricots, but it is also delicious with prunes or figs.
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12
Peaches are too watery and apples are too dry for this cake.
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13
Slightly unripe fruits are more suited for this cake than the ripe ones.
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14
This is the prune version.
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15
Purple prunes become a pretty pink color as shown in the photo here.
