10 figs - 3 eggs - 250 g./9 oz. superior quality white flour - 150g./5 oz. sugar - 1/2 cup milk - knob butter - packet of yeast for sweets - 1/2 pckt vanilla - salt - zest of 1 lemon.
Beat egg yolks with sugar, add
flour a little at a time, preventing formation of lumps. Soften
with milk poured in a little at a time; add vanilla, yeast,
grated lemon zest and a pinch of salt. Peel figs and cut into
segments. Line a cake tin with butter, sprinkle with flour,
pour in mixture and decorate with fig slices in circle; place
in oven at 180° and bake until the cake turns golden and
has risen.
N.B. Ingredients are given for 4 portions. | 
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 | Prosecco Extra Dry
Valdobbiadene DOC
Santa Margherita
Sparkling wine with smooth, effervescent taste; aromatic bouquet of rennet apple and peach blossom; ideal for those who are not keen on overly dry sparkling wines.
Serve cool at:
8°-10° C.
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