This time I made a cake using seasonal figs. Toasted macaroons with fig jam, topped with mascarpone cream and lots of ripe figs. Figs are less sweet than cakes, so I add honey syrup and lemon juice to balance the sweetness. Figs go well with honey, so I also put them in my macaroons.

♥ Ingredient

Cake mold 18cm x 18cm

150g figs

50g sugar

70g flour

70g almond powder

5g baking powder

120g egg whites

40g honey

Vanilla

100g melted unsalted butter

Bake at 190℃ for 30-35 minutes

Mascarpone ice cream

250g mascarpone

100g fresh cream

40g sugar

♥ Recipe

Cake

1. Put ripe figs and sugar in a pot to make jam. Boil thoroughly. Place the flour, almond flour and baking powder in a bowl and mix with a whisk.

2. Add egg whites, honey, vanilla and melted butter and mix well.
Add fig jam.

3. Butter the molds, pour the batter and bake in the preheated oven at 190°C for 30 – 35 minutes.

Mascarpone ice cream

1. Add mascarpone, cream and sugar, then beat them together.

2. Be careful not to overwip. Otherwise, the cream will harden.

Finish

1. Remove the cream from the mold on the cake.

2. Cut the figs and place them on top of the cake.

3. Figs are less sweet than cakes, so if you put honey mixed with lemon juice on the figs, the taste will be balanced and you can enjoy.