Preparation: 10 min
Cooking: 25 min
Serves : 4 people
Ingredients:
130g flour
100g ground hazelnuts
80g honey
3 whole eggs
12g baking powder
1 vanilla pod
50g liquid cream
100g butter
50g crushed hazelnuts
3 purple figs
Accessories:
Preparation:
1. Light your Kokko and reach an internal temperature of 250°C, close the air inlet vents to put the Kokko in descending heat.
2. In a salad bowl, mix the eggs with the honey, cream and melted butter, add the crushed hazelnuts, hazelnut powder, grated vanilla pod, flour and baking powder.
3. Make the dough homogeneous and pour it into a baking paper and wood mold, cut the figs in half and place them on top of the cake.
4. Cook the cake on the hot lava stone for 25 minutes, take it out and let it cool slightly.
