Egyptian Fig Cake

Put the ingredients for the dough into a bowl and mix well until a smooth dough forms. Refrigerate for 30 minutes.

Mix 5 tablespoons of the almond milk with 2-3 tablespoons of sugar and the cornstarch until smooth.

Pour the rest of the milk and the sugar into a pot and bring to the boil.

Carefully cut open the vanilla pods and scrape the seeds into the boiling milk.

Now stir in the milk-cornstarch mixture. Stir continuously as you bring everything to the boil.

Transfer the pudding into a bowl, cover directly with cling film and allow to cool.

Preheat the oven to 200 degrees.

Grease a springform pan (ca. 20 cm) and dust it lightly with flour.

Roll the dough out onto a lightly floured work surface. Press it into the springform baking tin, ensuring the dough is 1cm high around the edges.

Take the pudding which has now cooled and mix it with the soft butter into a cream.

Now add the sugar and blend the mixture together again until it becomes a smooth cream.

Mix in the flour, ground almonds and salt, and mix until a smooth batter forms.

Pour the batter onto the base and spread out evenly.

Cut the figs into eighths and place on top of the filling.

Bake the cake for about 45 minutes. Allow it to cool for at least 1 hour before slicing.