Beat the egg with the sugar; when it is frothy, add the oil and milk. Then add the flour and baking powder, sifting them in. (Always use an electric whisk). Pan diameter 18/22 cm)
Place a piece of parchment paper (crumple it first, then make it adhere well to the pan), pour the other 20 g of sugar on top and arrange the figs cut in half, cut side down, covering the entire surface (diameter 18/22 cm)
Pour the batter over the figs, working it into every gap, and place on the heat. Cook over medium-low heat for about 15/20 minutes with the lid on
Remove the lid and place another piece of parchment paper over the cake, also put the lid on and turn it over (wear an oven glove so you don't burn yourself)
Cook the other side of the cake for another 15 minutes over low heat and with the lid on. Remove from the pan and peel off the parchment paper
You can serve it warm with walnuts or hazelnuts on top, or cold
Italia, Friuli Venezia Giulia
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| Energy (kcal) | 126.03 |
| Carbohydrates (g) | 26.07 |
| of which sugars (g) | 11.02 |
| Fat (g) | 1.04 |
| of which saturates (g) | 0.23 |
| Protein (g) | 4.03 |
| Fibre (g) | 1.44 |
| Salt (g) | 0.13 |
