Individual Fig Cakes (Tortine di Fichi)<\/p>\n
<\/p>\n
1 1\/2 C. granulated sugar, plus 2 T.<\/p>\n
3 large eggs<\/p>\n
272 C. (300 g) all-purpose flour<\/p>\n
1 C. (240 ml) whole milk<\/p>\n
1 C. (240 ml) vegetable oil<\/p>\n
3\/4 tsp. baking powder<\/p>\n
\u00c2\u00bd tsp. baking soda<\/p>\n
\u00c2\u00bd tsp. (2 ml) vanilla extract<\/p>\n
4 ounces (115 g) fresh figs, cut into 1\/2-inch pieces<\/p>\n
<\/p>\n
Position a rack in the center of the oven and heat the oven to 350\u00c2\u00b0 F (180\u00c2\u00b0C). In a stand mixer fitted with the whisk attachment, add 1V2 C. of the sugar and the eggs. Beat on medium speed until thick and creamy, 3 to 4 minutes. Add the flour, milk, and oil and continue to beat until combined. Add the baking powder, soda, and vanilla and mix until the batter is smooth and thick. Meanwhile, in a small bowl toss the figs with V2 T. of sugar and let sit for a few minutes to extract the juices. With a rubber spatula, fold the figs into the batter. Portion out the batter into standard-size individual muffin liners (no pan needed) arranged on a baking sheet. Sprinkle the remaining 1V2 T. sugar over the tops of the cakes. Bake in the oven until the tops are golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Individual Fig Cakes (Tortine di Fichi) 1 1\/2 C. granulated sugar, plus 2 T. 3 large eggs 272 C. (300 g) all-purpose flour 1 C. (240 ml) whole milk 1 C. (240 ml) vegetable oil 3\/4 tsp. baking powder \u00c2\u00bd tsp. baking soda \u00c2\u00bd tsp. (2 ml) vanilla extract 4 ounces (115 g) fresh figs, cut into 1\/2-inch pieces Position a rack in the center of the oven and heat the oven to 350\u00c2\u00b0 F (180\u00c2\u00b0C). In a…<\/p>\n