1 cup dried figs, cut into small pieces
Water
3/4 cup unsalted butter or margarine - 180g
1 cup all-purpose flour - 180g
4 egg yolks
2 cups all-purpose flour - 300g
1/2 kg mixed candied fruits, chopped
1 cup clear raisins - 160g
1 tablespoon grated orange zest
1/2 teaspoon baking soda
2 tablespoons hot water
4 egg whites
1 cup dried figs, cut into small pieces
Water
3/4 cup unsalted butter or margarine - 180g
1 cup all-purpose flour - 180g
4 egg yolks
2 cups all-purpose flour - 300g
1/2 kg mixed candied fruits, chopped
1 cup clear raisins - 160g
1 tablespoon grated orange zest
1/2 teaspoon baking soda
2 tablespoons hot water
4 egg whites
Place the figs in a small saucepan, cover with water, and bring to a boil
Cook for 1 minute
Drain and let cool
Beat the butter or margarine with the flour until it becomes light-colored
Add the egg yolks and mix well
Use 1 cup of flour to mix with the candied fruits, figs, and raisins
Add the orange zest and mix well
Dissolve the baking soda in hot water
Set aside
Beat the egg whites until they become stiff and form peaks, but not too dry
Add the baking soda to the mixture and alternate with the remaining flour, mixing carefully
Place the mixture in a greased 25cm-diameter cake pan and bake in a slow oven (150°C) preheated oven for about 2 hours, or until a toothpick inserted into the center comes out clean
Place a water-filled baking sheet on the lower rack of the oven while baking the cake
Let the cake cool in its own pan
Unmold and wrap in two layers of thick aluminum foil
Let it rest at room temperature for 2 weeks, then freeze
To thaw, remove the cake from the freezer to room temperature about 3 hours before serving
Expect around 20 slices.
