for 12 pieces

Mixture

125 g	butter, soft
100 g	sugar
¼ tsp	salt
3	eggs
250 g	half-white flour
1 ½ tsp	baking powder
¼ tsp	cinnamon
1 dl	milk
100 g	white chocolate, coarsely chopped

Crème

100 g	figs, cut into wedges
½ tbsp	liquid honey
250 g	mascarpone
1 dl	full cream
1 tbsp	sugar

How it's done

Mixture

Mix the butter, sugar and salt in a bowl. Beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Mix the flour, raising agent and cinnamon, stir into the mixture alternately with the milk. Add the chocolate, mix. Transfer the batter to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.

Crème

Place the figs and honey in a small bowl, mix carefully, and set aside. Place the mascarpone, cream and sugar in a bowl, beat using the whisk attachment on a mixer. Transfer the cream to a disposable piping bag, cut off the tip at a slight angle, pipe on top of the cake. Top with the figs.

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