Double-pour cake with fig jam and walnuts

Published on 27 January 2019

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Method

The preparation remains in its original order; guided mode is not available for this structure.

I heat oven to 180°C and sift flours with baking powder.

I add salt.

I whisk room-temperature eggs with sugar.

When pale and fluffy, I add vanilla powder and zest of half a lemon.

I keep whisking and slowly pour in oil.

Then milk.

I gradually whisk in flour at low speed.

I line a tin with parchment and add half the smooth batter.

I bake at 180°C for 15/20 minutes until firm and lightly golden.

I remove and spread jam, leaving edges free.

I scatter chopped walnuts.

I pour remaining batter over.

I cover the filling completely.

I bake at 180°C for another 15/20, until a central skewer comes out clean, then cool.

I dust with icing sugar.

Inspired by Madamgateau, with changes. A lovely recipe to vary with different flours and fillings.