ingredients

50 g of sweet dried figs
50 g roasted cashews
Cinnamon
80 g of chestnut flour
80 g of Fleur de Fécules
125 g icing sugar
3 eggs
75 g butter 1/2 soft salt
4 cl of milk
1 sachet of baking powder

Equipment

1 large salad bowl 1 hand whip
1 mortar 1 pestle
1 non-stick cake tin approx. 9 x 24 cm

Steps

Step 1

Prepare everything : Preheat the oven to 240 ° C (8-9). Mingle chestnut flour, 2 tbsp. to s. shaves of cinnamon, Flower of starch and yeast. Chop the figs into small pieces. Crush the cashews roughly.

2nd step

Assemble : in the bowl, beat icing sugar and butter to obtain a cream. Add the whole eggs one by one without stopping. Stir in the mixture of powders, mix.

Step 3

Mix with the milk. Add figs and nuts.

Step 4

Cook : pour into the mold. Bake 5 min. Reduce to 180 ° C (tea 4), cook 40 min: a needle inserted in the heart should come out dry. Flip to unmold on the grid.

tips

Flower of starch . Composed of various starches, it makes it possible to make cakes as mellow with 2 times less butter. Tipiak brand, radius of flours, breadcrumbs ...

Treat yourself . Let the cake rest 15 minutes after unmolding, slice it with care: it is still warm that it is the most mellow! This lukewarm also enhances its scents ...

Variations . Replace cashews with large crushed hazelnuts, then blondies over medium heat in a fat-free pan.