Fig Cake with Port Wine Jelly

Try this delicious cake recipe:

Quickly knead all ingredients for shortbread except cornstarch and flour until smooth. Work flour and maizena (cornstarch) underneath. Now rest the dough in the refrigerator for 10 minutes. Grease the cake pan and dust with flour. Roll out the dough to a thickness of 4 mm and place it in the mold. Prick the bottom of the dough a few times with a fork.

Mix flour with cornstarch. Mix the marzipan with butter, sugar and amaretto. Then fold in egg and egg white as well as the flour/starch mixture. Spread the marzipan mixture evenly over the shortcrust pastry. Cut the peeled figs in half and place them very close together in the cake pan. Bake the cake in the oven heated to 180 °C for about 40 minutes. Then cool well and remove from the pan.

For the port jelly, put water, red port, juice of one lemon and sugar in a saucepan and boil briefly. Allow to cool. When the liquid is still about 60 °C, mix in the white port and soaked gelatine. Allow the jelly to set briefly and then spread evenly over the cake. Leave to cool for another 30 minutes and finally sprinkle the toasted almonds over the edges.

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