Fig and Custard Moist Cake

Fig and Custard Moist Cake Ingredients

• 6  dried figs (washed, chopped)
• 1 Turkish tea cup shelled walnuts (coarsely ground)
• 1 tablespoon flour (for the mixture with figs)
• 3 eggs (at the room temperature)
• 1 and 1/2 Turkish tea cup granulated sugar
• 1/2 Turkish tea cup oil
• 1/2 Turkish tea cup milk
• 1 and 1/2 cup flour
• 1 packet  of baking powder
• 1 packet  of vanillin

For custard:

• 1 liter  milk
• 1 tablespoon wheat starch
• 2 tablespoons flour
• 1/2 cup granulated sugar
• 1 packet  of vanillin

For syrup:

• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon instant coffee
• 1 cup milk

How to Make Fig and Custard Moist Cake?

1. Mix the chopped figs, shelled walnuts, flour and cinnamon in a bowl.
2. For the cake, beat the eggs at the room temperature and granulated sugar in a deep mixing bowl until creamy.
3. Add oil, milk and 1, 5 cup flour, baking powder and vanillin to the mixture and beat them again.
4. Add the fig and walnut mixture to the cake batter and stir them with a spatula.
5. Grease the heat-resistant cake tin and pour the mixture into it. Bake in a preheated oven at 180 degrees for about 35-45 minutes. Check the cake when baking as some differences may occur in baking stage depending on the oven.
6. Stir water, 1/2 cup granulated sugar, 1 tablespoon instant coffee in a sauce pan until they dissolve while the cake is baking. Then pour cold milk into the mixture and remove from the stove. Pour the syrup after it becomes warm or cold, not while hot.
7. Remove the cake from the oven and allow to cool. Then pour the coffee syrup all over it and let it absorb.
8. Pour the custard over it after it absorbs the syrup and smooth the custard with a spatula. Let it rest in the refrigerator for 2 hours after decorating it with coconut and pistachio, then serve and share your beloved ones.