Ham and Fig Cake
6 servings
120 minutes
Ham and fig cake is an original combination of savory and sweet that hails from Italian culinary traditions. Fig, beloved in many Mediterranean countries, adds a pleasant natural sweetness and juiciness to the batter, while ham contributes spiciness and rich flavor. This cake has a tender texture with light crispy notes thanks to buckwheat flour. Beer and peanut butter in the batter provide airiness and depth of flavor. Ideal for breakfast or a snack, as well as an unusual appetizer with a glass of wine. In Italy, such recipes are often prepared for holidays as they reflect the richness of regional products and the harmony of flavor contrasts.
1
Preheat the oven to 150 degrees.
2
Slice the ham thinly and fry it in a dry pan. Add pepper.
- Ham: 70 g
- Ground black pepper: to taste
3
Beat the eggs with salt and sugar. The mixture should double in volume. While continuing to beat, add peanut butter and beer. Sift in two types of flour and beer yeast. Add ham and chopped figs and minced onion. Mix well.
- Chicken egg: 3 pieces
- Salt: to taste
- Sugar: 0.5 teaspoon
- Peanut oil: 4 tablespoons
- Beer: 6 tablespoons
- Wheat flour: 200 g
- Buckwheat flour: 25 g
- Baking powder (raising agent): 10 g
- Ham: 70 g
- Dried figs: 120 g
- Onion: 1 head
4
Pour the batter into a rectangular baking dish greased with butter.
- Butter: 15 g
5
Bake in the oven for 50 minutes.
6
Let it cool for 10 minutes, then remove from the mold.
