Orange cake with figs and raisins

Extra requirements: cake mold (capacity 2 liters), greased hand mixer with garden.

Preheat the oven to 160 ° C.

Cut the dried figs into not too small pieces.

Clean the orange.

Cut half in 4 nice thin slices.

Remove the seeds from the slices.

Grate the remaining orange skin thinly.

Squeeze out this half.

Sprinkle tablespoons of sugar on the bottom of the cake tin and place the slices of orange next to each other.

Make sure the butter is soft.

In a bowl, beat the butter and the sugar with the hand mixer to a light, creamy cream.

Beat the eggs one by one and add another egg only once the previous one has been completely absorbed.

Beat two or three tablespoons of orange juice.

Finally, wrap the orange zest and flour.

Scoop the figs and blue raisins through the batter and transfer the batter into the cake tin.

Smooth the top and draw a line in the middle with a wooden spoon.

This causes the cake to rise less in the middle.

Slide the mold into a ridge below the center in the oven.

Fry the cake until golden brown and done in an hour and fifteen minutes.

Immediately from the oven, moisture from the slices of orange is visible, but that quickly gets into the cake.

Allow the cake to cool for five minutes in the mold.

Loosen the sides and turn the cake on a rack.

Allow the cake to cool completely.

The cake is best when packaged in foil for one to two days.

Then the flavors are well withdrawn.