Servings:
8
Prep time:
50
Cooking time:
50
INGREDIENTS
- For the decoration:
- - 3 figs
- - 12 g gelatin sheets
- - 1 tablespoon of butter
- - 2 apricots
- For the donut
- - 200 g of figs
- - 50 g sultanas
- - 100 g of sugar
- - 125 g of wheat flour type 00
- - 6 tablespoons extra virgin olive oil
- - 2 eggs
- - 50 g of corn starch
- - 75 g of cornstarch
- - ½ teaspoon of baking powder
- - ½ cup of rum
- - 1 pinch of salt
- - milk
- - butter
INSTRUCTIONS
- Peel the figs and cut into wedges and place in a bowl with the soaked and drained raisins, rum and half a glass of water. In another bowl, whip the egg yolks with the sugar until frothy. Stir in the oil slowly and half of the sifted flour with the cornstarch, add the soak liquid of the figs and raisins and completed with the remaining flour
- United a pinch of salt, baking powder, egg whites, and, finally, figs and raisins. Knead the mixture and, if needed, add a little milk. Grease and flour a ring mold from 20-22 cm, pour the mixture and bake at 180 ° C for 45-50 minutes
- Peel two figs, whisk and cook with gelatin soaked in cold water for 7-8 minutes and squeezed. Add a knob of butter and melt. Pour the icing on the cake obtained after the first cold rehearsing spoonfuls were consolidated. Finish decorating with apricot slices alternate with those of the remained figs
