A cake ready in less than an hour? This is the recipe you've been looking for!
A fragrant shortcrust pastry shell with a fig and walnut jam filling.
Perfect for breakfast or to accompany coffee at the end of a meal.
· 200 g 00 flour
· 50 g butter
· 75 g sugar
· 1 egg
· 1 tablespoon baking powder
· 1 pinch of salt
· Cinnamon powder to taste
· 4 walnut kernels
· For filling: 150 g extra fig jam
In a bowl, mix the flour with the sugar, egg, salt, a pinch of cinnamon, chopped butter and baking powder until a grainy mixture is obtained. Line a round mould 18 cm in diameter with baking paper.
Pour half the crumbs into the mould, compact with your hands and spread a layer of fig jam. Crumble walnut kernels on top of the jam. Bake in a preheated, static oven at 180° for about 30 minutes.
If desired, accompany with some fiordilatte or vanilla ice cream.