Raspberry And Fig Cake

Name: Raspberry And Fig Cake
Ingredients: dry breadcrumbs, for dusting; 1 1/2 cups granulated sugar; 3 large eggs; 1/2 cup unsalted butter, melted; 3 finely grated limes, zest of; 1 1/2 cups all-purpose flour; 1 lime, juice of; 1/2 pint raspberries; 4 figs, cut into eighths or 4 additional 1/2 pint raspberries; confectioners' sugar, for dusting

10 ingredients

6 steps

Ingredients

dry breadcrumbs, for dusting
1 1/2 cups granulated sugar
3 large eggs
1/2 cup unsalted butter, melted
3 finely grated limes, zest of
1 1/2 cups all-purpose flour
1 lime, juice of
1/2 pint raspberries
4 figs, cut into eighths or 4 additional 1/2 pint raspberries
confectioners' sugar, for dusting

Directions

1

Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs.
2

In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest.
3

At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
4

Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs.
5

Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
6

Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.