• 200g cornmeal (finely ground for baking)
• 120g plain flour
• 100g peeled almonds, chopped
• 300g butter, diced
• 200g sugar
• 150g dried figs, chopped
• 70g sultanas
• 30g pine nuts, chopped
• 4 egg yolks
• 2 eggs
• 6 tbsp grappa
• 1 lemon rind, grated
• 1 vanilla bean
• 1 sachet of lievito vanigliato (or 16g baking powder)
• Pinch of salt
1. Preheat oven to 190°C. Line a 28cm cake tin with damp baking paper.
2. Soften the sultanas in lukewarm water for several minutes, then drain and dry them.
3. Soften the dried figs in the grappa along with the sultanas.
4. Combine melted butter with the sugar, salt, vanilla seeds (scraped out of the pod) and lemon zest. Whisk for a few minutes.
5. Add the eggs one at a time, then the yolks, making sure that each one is well combined before adding another.
6. Add the almonds and pine nuts and sieve both types of flour and the baking powder into the bowl. Add the dried fruit and mix with a wooden spoon.
7. Pour the cake mix into the tin and smooth the surface. Lower oven temperature to 180°C and bake for around 50 minutes or until set.