100 g of dried figs
1 tablet of fresh yeast for cake (15 g)
4 tablespoons of baking powder and spices for oven and stove
1/2 tablespoon of vanilla extract
1/2 tablespoon of almond extract
1 cup plus 1 tablespoon of skim milk
3 tablespoons of wheat flour
1 egg
1/2 tablespoon of light margarine
1 cinnamon stick
1 nutmeg
Raspings from 1 lemon
Raspings from 1 orange
100 g of dried figs
1 tablet of fresh yeast for cake (15 g)
4 tablespoons of baking powder and spices for oven and stove
1/2 tablespoon of vanilla extract
1/2 tablespoon of almond extract
1 cup plus 1 tablespoon of skim milk
3 tablespoons of wheat flour
1 egg
1/2 tablespoon of light margarine
1 cinnamon stick
1 nutmeg
Raspings from 1 lemon
Raspings from 1 orange
Boil the figs with water for five minutes
Drain and chop them into cubes. Reserve
Mix the yeast, baking powder, extracts, and milk
Knead well and add three tablespoons of flour
Knead a bit more and cover with a cloth
Let it rest for 15 minutes
Add the egg, melted margarine, cinnamon, and nutmeg
Add the remaining flour gradually and knead until smooth
Work in the figs and lemon and orange raspings and knead a bit more
Cover the dough and let it rest until it doubles in volume
Divide the dough into individual molds greased and let it rest again until it doubles in volume
Bake in low oven.
