Cake in the dry figs and in the pastis Henri Bardouin by Pierre Psaltis

For 6 people

• 200 g of soft dry figs

• 100 g of caster sugar

• 100 g of flour

• 100 g of cornstarch

• 200 g of butter

• 2 eggs

• 2 coffee spoons of baking powder

• 2 big coffee spoons of seeds of green anise

• 1 soup spoon of pastis Henri Bardouin.

Cut figs in pieces.

In a bowl, beat the sugar with whole eggs and pastis.

In a bowl, to melt the butter in microwaves, let it cool and add the mixture of flour, figs, the green anise, and the mixture œufs / sweetens.

Pay the preparation into a buttered and floured loaf pan.

Put in the oven in an oven meadow warmed in 170°C during approximately 45 minutes.

Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France